After our Summer Foraging Course at Colstoun Cookery School I’ve been thinking even more about how best to preserve the essence of Summer. One of the recommendations of foraging expert, Alison Henderson, was to make flower sugars to maintain the flavours of the floral seasons. This easy lavender sugar means that you can recreate these Summery blondies with lavender and lemon – via Scandikitchen’s lovely Fika and Hygge – even in the depths of Winter. First, make the lavender sugar: the method here uses equal parts food-grade lavender to caster sugar, pulsed until fine in a spice grinder or food processor, then sifted to remove any large pieces.
You will need 2 tbsp of the lavender sugar, as well as:
150g unsalted butter
225g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
200g caster sugar
2 eggs plus 1 yolk
grated zest of 1 lemon
200g white chocolate, chopped
50g macadamia nuts, roughly chopped (optional)
Icing sugar, for dusting.
Preheat the oven to 200C/ Fan 180C/ Gas 6. Grease and line a 20 x 20-cm square baking pan. Melt the butter and set aside to cool a little, and sift the plain flour, baking powder and salt into a bowl. Stir in the lavender sugar. In a separate large mixing bowl, stir together the caster sugar and melted butter.
Next add the eggs and lemon zest and stir again until smooth.
Fold in the flour, then the chopped white chocolate and macadamia nuts, if using. The mixture should now be quite thick.
Pour the mixture into the prepared baking pan and level the surface.
Bake in the preheated oven for around 20 minutes or until cooked but still slightly squidgy in the middle, taking care not to overbake it. Remove from the oven and turn out almost immediately to cool on a wire rack.
Dust with icing sugar and garnish with additional lavender or chopped nuts if desired. Cut into squares to serve.