Lavender and Chocolate Cookies

You can use a mixer for these, but I like to do it all by hand with a big glass bowl and well used wooden spoon. Stir with love and eat with glee and maybe put the soundtrack to Chocolat on in the background.

Lavender Chocolate Cookies

¼ cup plus 1 T of unsalted butter, softened (85 g)

¼ cup plus 1 T raw sugar (93 g)

1 large egg

1/2 teaspoon of vanilla extract

1 cup of all-purpose flour

1 ½ T of coco powder (non-akaline) (23 ml)

1/2 teaspoon of baking soda

1/4 teaspoon of salt

¼ cup of dark chocolate, chopped (25 g)

To start preheat the oven to 400F/200C/180CFan. Then put the golden butter and sugar into a large bowl and cream together with joy. Add the eggs and vanilla until all the wisps are mixed. Stir in the flour, coco, baking powder, and salt until blended then gently fold in the bits of chocolate. With a dessert spoon, scoop out a small spoonful of dough and roll in between your hands to form a ball.  Lay the ball on a baking sheet with baking paper and press the ball lightly to flatten it around ½ inch in height.  Put on your favourite music and repeat the rolling process until all the dough is used.  Bake for 8 minutes then let cool on a tray for one minute.  Last remove from tray to cool completely before frosting. Sneak a bite of at least one..

Glaze

½ T culinary lavender buds to sprinkle

1 cup icing sugar (125 g)

a few drops of red and blue natural food colouring

1 T  milk (15-30 ml)

Mix everything together except for the lavender buds and watch the white icing sugar turn to a lovely shade of purple.  Put the cookies on a wire rack with a plate underneath (or baking paper)  and with a little spoon drizzle the icing on the centre of a cooled cookie and with the back of the spoon swirl the glaze to cover - watch the rest drip down the sides. Then don't waste any time! Grab the lavender and sprinkle the buds so that they stick to the glaze before it dries.