Mother Earth Living

Cooking with Lavender: Lavender–Wine Crunchies

By The Herb Companion staff
April/May 1999
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Makes 3 to 4 dozen wafers

Try these crunchy little gems with a cup of strong tea or glass of Chardonnay.

• 1/2 teaspoon crushed dried lavender ­flowers
• 1 tablespoon grated orange zest
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons butter, softened
• 1/2 cup white wine

1. Preheat the oven to 350°F.

2. In a large bowl, combine the lavender flowers, orange zest, flour, salt, and baking powder. Cut in the butter until the mixture resembles coarse cornmeal. Stir and add wine, a tablespoon or two at a time, until the dough forms a ball.

3. On a floured pastry board, roll the dough into a rectangle 1/8 inch thick. Fold in thirds; roll again. Repeat, rolling somewhat thinner this time.

4. With a sharp knife, cut the dough into squares or other shapes. Place the pieces on an ungreased baking sheet. Prick each one two or three times with a fork.

5. Bake for 15 to 20 minutes or until lightly browned. Remove to a rack to cool.



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