When the garden overflows with zucchini and smells lavender in the box, it is time to try something that you will not find in a regular confectioneries. Lavender biscuits with zucchini are exactly the dessert that connects the summer harvest into sweet temptation. While the zucchini gives the dough softness and supple, lavender ensures an unmistakable scent that gives the biscuits a touch of Provencal summer.
Summer in the garden brings not only a rich harvest of vegetables, but also herbs that can turn ordinary recipes into something absolutely exceptional. One such summer miracles are zucchini. The combination of a fine floral scent of lavender and a supple structure that gives the grated zucchini is surprisingly delicious. And what is the best? This will use the zucchini that accumulates in the kitchen in the summer, and at the same time you get an inconspicuous dose of vegetables.
Watch a video with a tip where the best time to harvest lavender is here:
Lavender is one of the herbs that you either fall in love with or will surprise you with your distinctive taste. In the biscuits, however, it acts as a fragrant background, which is beautifully connected.
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“When you know how to cook properly with lavender, it adds a beautiful floral taste to your sweet and salty dishes. The kitchen lavender has Less oils than ornamental varieties and, with proper dosing, enrich the food with a gentle and mysterious taste At the same time, she gives the food a wonderful color, ”says Claire Cheney, founder of Curio Spice Co.
Zucchini is almost lost in the recipe, does not leave the taste, but ensures the biscuits of supple, which lasts for several days. These biscuits are the ideal choice for the summer afternoon in the garden, tea or as a nice gift in a nice box.
Recipe for lavender biscuits with zucchini
Raw materials:
- 150 g of plain flour
- 1/2 teaspoon of baking powder
- salt
- 2 teaspoons of dried lavender flowers or 1 teaspoon of fresh
- 100 g of softened butter
- 100 g of sugar grits
- 1 egg
- 150 g grated young zucchini
- 1 teaspoon of vanilla extract
- grated lemon bark
Procedure::
Preheat the oven to 180 ° C and prepare a baking sheet. Mix flour, baking powder, salt and lavender in a bowl. In the second bowl, whisk the butter with sugar to the foam, add eggs, vanilla extract and lemon zest. Sprinkle dry ingredients and mix lightly. Finally, add the grated zucchini and gently work into the dough. Shape a small bun on a baking tray with a spoon, leave a distance between them because they get slightly. Bake for 12-15 minutes until the edges of the biscuits slightly pink. After pulling out, let the biscuits cool for a while, then transfer them to the grid.
The biscuits will be gently crunchy from the outside, beautifully supple inside and their scent will remind you of summer with every bite.
