Orange Blossom Lavender Biscuits

These came about because of my experiences at the medina markets in Morocco. So many sights, smells, tastes, colours… this is the place that invented sensory overload long before Walt Disney.

I came home with a nifty gizmo that looked like an exotic cookie press. It was in fact made for exfoliating one’s feet, but since it had not yet been used, I didn’t mind. I wanted to use it to make a cookie that would extoll the colours and aromas of the wonderful edible blossoms I have at Rabbit Hollow. I am quite pleased with the result.

makes about 35 biscuits

3/4 cup granulated sugar

zest of 1 orange

2 tsp lavender buds

3/4 tsp baking soda

3/4 tsp cream of tartar

1/2 tsp sea salt

3/8 cup butter, softened

1 egg

3/8 cup extra virgin olive oil

1/4 cup cornmeal

2 cups all-purpose flour

GLAZE

4 heaping tablespoons icing sugar

approx. 2 tbsp orange blossom water (substitute rose water if you wish, or use cold water if you have to)

edible blossoms (optional)

Preheat the oven to 350F. Prepare your baking trays with parchment or silicone.

First, rub the orange zest and lavender buds into the sugar to extract the maximum amount of the oil. Sift in baking soda, cream of tartar and salt, and stir to mix. Set aside.

Whip the butter for 30 seconds, then add the sugar mixture. Beat until creamed. Add egg, then beat until homogenous and fluffy. Slowly add olive oil, beating all the while. Beat at medium speed (or whisk by hand) until well incorporated.

Add in cornmeal and beat again. If you can, continue using beaters to gradually incorporate flour – or fold in by hand. Dough will be a bit sticky. If it is too sticky to work with, chill it for 30 minutes.

Roll dough into small balls *teaspoon-size) and press with a mould, or the bottom of a glass. Bake for 9-12 minutes, until cookies firm up a bit in the centre. Let cool on wire racks.

Make glaze by putting icing sugar in a small bowl and adding 1 tbsp orange blossom water to start. Add more if needed to achieve a glaze that can be brushed on cookies. Adjust seasoning if you wish with a bit of orange extract.

Brush cooled cookies with glaze and sprinkle with edible blossoms (fresh or dried) or orange zest. (I used bachelor’s buttons because I like the colour and I have lots – lavender is also nice, or calendula, marigold…)

Store in an airtight container, or share with friends. These are excellent with a cup of tea.