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Lavender has become the farm's signature since our first block of 500 Munstead Lavender planted in 1987. Our first harvest was in 1988 and filled two wheelbarrows! We currently specialize in cultivating Sweet Lavender varieties (Lavandula angustifolia) for its scent and taste. Late blooming Lavender includes the True Spike Lavender (L. latifolia) and the new hybrid Lavadins (L. x intermedias). Each July we watch the emerging hues of blue, mauve and purple as Lavender Harvest time approaches once more. And the fragrance ~ Lavender Lovers come explore our site!

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Lavender Recipes

Here are a few Lavender recipes to try regardless if you are a beginner or a Lavender aficionado! Tasty and easy to make. Please use organically grown, non-sprayed "Sweet" Lavender (Lavandula angustifolia) for best results. "Hidcote" Lavender will give you the best colour for any infusions eg. syrups, jelly or vinegars.

loose dried Lavender

Lavender Snowball Cookies 2024
Lavender Party-time Squares 2023
Lavender Pillow Cookies 2022 - Chocolate OR Lemon
Drunken French Lavender Pear Cupcakes 2021
Herbal Cider Loaf 2020
Lavender Sunshine Cake
Lavender Madeleines
Lavender Jelly & Syrup
Happy Valley Lavender Frangipane Fruit Tart
Lavender-Passionfruit No-bake Cheese Cake
Lavender Berry Ricotta Cake
Lavender Coconut Ice Squares
Lavender-Cheesecake Brownies
Lavender Sunshine Cookies
Lynda's Three Bowl Lavender-Chocolate Cake
Lynda's Lavender Marmalade
Frances' Secret Lavender Chocolate Chip Cookies!
Happy Valley Lavender Shortbread
Lynda's Lavender-Lemon Curd
Granny's Fluffy Scones
Fresh Lavender Ice Cream
Lavender Harvest Fudge
Lavender Herbal Jelly
Lavender Lemonade
Lavender Amaratti Biscuits

See Lynda's article on edible flowers ~ "Eating Lavender & Beyond!"

Want more Lavender cooking recipes? Lavender Recipe Links

Lavender Snowball Cookies 2024

Lavender Snowball Cookies 2024

Set oven @ 350º F.

  • 1 cup room temperature butter
  • 2 tsp dried Lavender flowers
  • 3/4 cup icing sugar
  • 2 tsp vanilla or St Germain liqueur
  • 2 1/4 cup plain white flour
  • 3/4 cup chopped roasted hazelnuts or pecans
  • *** Extra icing sugar to coat hot cookies
  1. Use a paddle attachment on your mixer.
  2. Beat butter one minute until creamy.
  3. Add dried Lavender & liqueur and beat 1 minute more.
  4. Next beat in icing sugar, followed by spoonfuls of the flour. Add in optional nuts. The dough will be crumbly.
  5. Remove from mixing bowl & make 3-4 smooth balls, flatten slightly & wrap in wax paper to chill 30 min.
  6. Line 2 cookie sheets with parchment.
  7. Roll all the dough into one inch balls…makes 30.
  8. Bake 15 minutes until bottoms just golden.
  9. Cool 5 minutes, then gently roll each cookie in icing sugar & cool completely.

My not-so-secret-anymore touch ... is the flavouring of St Germain elderflower liqueur instead of vanilla!

Printable Version

Lavender Party-time Squares 2023

Lavender Party-time Squares 2023

Preheat oven to 350°F
Use a 15x10 or 13x9 inch rimmed cookie sheet or two 9x9 tins.
Line with parchment to lift out easy & slice when baked.

  • 1 cup melted & cooled butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp dried Lavender
  • 1 tsp baking powder
  • 2 cups flour

Now the fun part:

  • 1 cup white choc chips
  • 5-6 diced crystallized ginger
  • 10 finely diced dried apricots
  • Flaked almonds to scatter on top of dough
  1. Melt butter & add to brown sugar, stir well.
  2. Add in eggs & flavourings until smooth.
  3. Add flour & baking powder then “goodies”!
  4. All of above can be done by hand or mix master.
  5. Spread evenly in pan, smoothing with a wet hand.
  6. Sprinkle with almonds & bake 18-22 minutes, edges will be gold.
  7. Cool before adding any drizzle or icing or slicing.

Play; simply dust with icing sugar, drizzle with melted chocolate or make a cream cheese icing. Change up the fruit & nuts, add white or chocolate chips to the batter to equal 2 cups of goodies.

Printable Version

Lavender Pillow Cookies 2022 - Chocolate OR Lemon

Lavender Pillow Cookies 2022 - Chocolate OR Lemon

Lavender Chocolate Pillow Cookies

Set oven @350º F

  • 3/4 cup room temperature butter
  • 1 1/2 cups white sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 TBSP dried Lavender
  • 2 eggs
  • 3 TBSP milk
  • 2 1/2 tsp baking powder
  • 1/2 cup cocoa powder
  • 2 3/4 cups white flour
  1. Cream butter, sugar, Lavender & essences.
  2. Beat in eggs & milk.
  3. Sift dry ingredients, before adding to your mixing bowl.
  4. (Cocoa powder can clump)
  5. Combine until it makes a smooth dough.
  6. Chill one hour.
  7. Pinch & roll into 1 inch balls, place on parchment lined cookie tray, pressing lightly.
  8. Leave room to spread slightly.
  9. Bake 15 minutes, bottoms lightly browned.
  10. Optional to dust with cocoa powder while hot. I use a tiny tea strainer…

PS: You can substitute 1 TBSP Lavender syrup of the milk amount to intensify the Lavender flavour.
If you only use 2 TBSP of milk: you will get a stiff dough to roll out on a floured surface & cut star or heart shapes…Lavender Chocolate Heart Cookies ❤️

Lavender Lemon Pillow Cookies

Set oven @ 350º F

  • 1 cup room temperature butter
  • 1 3/4 cup granulated sugar
  • 2 TBSP dried Lavender
  • 2 large eggs
  • 2 TBSp lemon juice
  • 1 TBSP lemon zest optional
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 + cup icing sugar for rolling cookies
  1. Cream butter, sugar & Lavender together for 5 minutes.
  2. Blend in eggs, lemon juice, extracts & zest.
  3. Next mix in 1 cup of the flour, salt, baking powder& baking soda until smooth, then add the remainder of the flour to just make a stiff dough. Don’t over mix.
  4. Chill dough 1 hour.
  5. Place icing sugar in a shallow bowl.
  6. Pinch & roll a portion of the dough to make 1 inch balls.
  7. Roll in the icing sugar to thickly coat.
  8. Place on parchment lined cookie sheet, spacing cookies to slightly spread.
  9. Bake 10-12 minutes, bottoms slightly golden.
  10. If you wish, lightly dust with more icing sugar while hot.

Lovely Lavender-Lemon pillows!

Printable Version

Drunken French Lavender Pear Cupcakes 2021

Drunken French Lavender Pear Cupcakes 2021

It is the Brandy that is French, not the Lavender: use any Sweet angustifolia Lavender.
Preheat oven to 350ºF
Use 10 cardboard fancy cupcake forms that stand alone on a cookie sheet
(Perfect cupcakes to serve in Covid times!)
OR butter & flour an 8 inch springform cake pan.

  • 3/4 cup flour
  • 3/4 tsp baking powder
  • ....Pinch of Salt optional
  • 3 medium pears: Bosc or Bartlett doesn’t matter (about 2 cups diced)
  • 2 large eggs
  • 3/4 cup cane sugar or brown
  • 3 TBSP good French Brandy
  • 1/2 tsp vanilla
  • 1/2 cup melted & cooled butter
  • 2 teaspoons dried Lavender or 3 teaspoons fresh Lavender
  • Dusting Sugar:
     3 TBSP white sugar with powdered cinnamon, cardamom, nutmeg & cloves
  1. In a small bowl: combine flour, baking powder & salt
  2. In a large bowl: whip eggs until frothy.
  3. Then add in lavender, butter, sugar & flavourings.
  4. Whisk until very smooth, adding in flour blend last.
  5. Fold in diced pears.
  6. Spoon into cupcake forms or cake tin.
  7. Sprinkle top with spiced sugar.
  8. Bake 30-35 minutes, check centre is dry.
  9. ... Cool cake in pan. (Do not serve upside down)

PS: Moist custard-like cake batter.
You can use fresh peaches or even apples but fresh pears are divine
Perfect to add birthday candles to the cupcakes!!!

Printable Version

Herbal Cider Loaf 2020

Herbal Cider Loaf 2020

Set oven @ 350° F

  • 3 cups unbleached flour
  • 3 tsp baking powder
  • 2TBSP sugar
  • ¼ cup coarse cornflour
  • ¼ cup shredded Parmesan cheese
  • 2TBSP Lavender, Basil, Rosemary or Herbs of Provence
    (You have choices for this very flexible quick bread!)
  • a touch of Lemon zest (optional)
  • 1 bottle room temperature alcoholic cider or beer
    (Beer size is 16oz or approx 475ml)
  • 1 tsp melted butter
  1. In a large bowl, mix everything except the cider & butter.
  2. Stir in cider or beer, until just moistened, lumpy is good.
  3. Gently press batter into greased & floured metal loaf pan.
  4. Let rise 30 minutes on the stove top to activate the yeast.
  5. Bake 45 minutes, top should be golden brown.
  6. Brush loaf top with butter while hot, let cool before tipping out & slicing.

Great toasted for breakfast too!

Printable Version

Lavender Sunshine Cake

Lavender Sunshine Cake

Set oven @ 325° F

  • 1 ¼ cups white sugar
  • Zest of one organic orange
  •  3 eggs
  • ¾ cup grapeseed or light olive oil
  • ¼ cup of orange juice
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 TBSP dried Lavender
  • 1 1/3 cups of flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ¼ tsp baking soda


  • 2-3 TBSP orange juice
  • 1/3 cup icing sugar
  • 4 TBSP sliced almonds


  1. Grease & flour the sides of your 9 inch spring form pan.
  2. Place 2 layers of parchment circles in the bottom. Set aside.
  3. In a large bowl, stir orange zest into your sugar.
  4. Whisk in eggs next until creamy; then whisk in oil, orange juice, milk, flavourings & dried Lavender.
  5. In a small bowl first mix dry ingredients together.
  6. Whisk dry mix into the wet mix until your batter is smooth.
  7. Pour into prepared pan.
  8. Bake 45 mins; testing center, top golden.
  9. While cake is warm, brush on orange juice & icing sugar glaze.
  10. Sprinkle with sliced almonds.
  11. When cooled release from pan & slide off cake pan bottom.

To celebrate the return of Spring Sunshine!

Printable Version

Lavender Madeleines

Lavender Madeleines

Preheat oven to 350º F
Butter & flour a 12 pocket Madeleine pan ...

  • ¼ C. salted butter
  • 2 large eggs
  • 2-3 tsp dried Sweet Lavender flowers
  • ¾ tsp vanilla extract
  • 1/3c white sugar
  • 1 Tbsp orange zest
  • 1/4 tsp baking powder
  • 1/2 C. white flour
  • *Extra 2-3 Tbsp granulated sugar to dust when baked & still warm
  • For Lavender Lemon Madeleines substitute Lemon Zest & lemon extract
  • ... Excellent for Breakfast the next day dunked into coffee or tea!
  1. Melt butter & cool to room temperature.
  2. Beat eggs, vanilla & salt on high speed until light in colour.
  3. Still beating; slowly add in Lavender & sugar.
  4. Continue beating until thick, 8 to 10 minutes.
  5. Sift in flour & baking powder in 3 additions.
  6. Blend lightly, adding orange zest last.
  7. Pour melted butter around the batter edge & gently fold in by hand.
  8. Spoon batter into moulds, they will be slightly mounded.
  9. Bake 8-10 minutes; cakes golden, edges barely browned.
  10. Using a tiny spatula loosen edges & lift & turn over onto rack.
  11. *Dust with extra sugar & enjoy right away!

Printable Version

Lavender Jelly & Syrup

Lavender Jelly & Syrup

If you can make a pot of Herbal Tea:
you can easily make these!

Lavender Infusion: Step 1

In a medium saucepan, bring 5-6 cups of water to a boil. Remove from heat, adding 1-2 cups of fresh Sweet Lavender bloom tips. Cap with a lid, steep 15 minutes. Strain & measure your resulting “Tea”.

Lavender Jelly

  • 3 1/4 cups “Lavender Tea”
  • 4 cups white sugar
  • 1 box powdered Certo pectin
  • 2 TBSP white wine vinegar
  1. Prepare 5 x 250 mL jam jars, sealer lids & rings.
  2. Sterilize washed jars on a cookie sheet in the oven at 225ºF for 20 minutes.
  3. Prep sealer lids by boiling in a small saucepan of water to soften, set aside with rings on the counter
  4. Measure your “Lavender Tea” into a large saucepan.
  5. Bring to a boil & whisk in the Certo powder.
  6. Time one minute to a rolling boil.
  7. Add in your sugar, whisking to melt.
  8. Bring to a rolling boil again, whisking, time one minute again.
  9. Set pot aside to settle five minutes & skim off any foam with a metal spoon.
  10. Pour into your hot jars, hot seal & set aside to cool. EASY!

Lavender Syrup

  1. In a medium saucepan; measure remaining Tea.
  2. Add equal amounts of white sugar.
  3. Bring just to a boil, then pour into a long necked jar & cap.
  4. Keep in the fridge OR prepare canning jars for long storage.

    Try in Lemonade OR “London Fog” style Earl Grey Tea!
    ... Cocktails too: SO EASY!!

Printable Version

Happy Valley Lavender Frangipane Fruit Tart

Happy Valley Lavender Frangipane Fruit Tart

Sweet Crust

  • 1 cup flour
  • ¼ cup icing sugar
  • ½ cup cold butter
  • 1 egg
  • 1 TBSP milk

Blend flour, icing sugar & butter first until crumbly.
Drop in egg & milk & pulse until a tube of dough forms.
(…Do not wash food processor & whiz almond filling next)
Gently roll out on floured parchment & slid into shallow tart form & up the sides slightly.

Frangipane filling

  • 100 gram package ground almonds
  • ¼ cup sugar
  • 4 TBSP soft butter
  • 2 large eggs
  • 1 tsp almond or vanilla extract
  • 2 TBSP Lavender flowers

Whiz briefly in food processor until smooth, then spread over the pastry.

Fruit topping

Try with Blueberries sprinkled on top, raspberries or lay out a layer of prune plums cut in halves. (Best to use fresh strawberries after the tart is cooked as they are too watery when baked & slow down the set of the middle layer)
Sprinkle fruit with a little cinnamon or clove sugar.

Bake @ 350º F 35 mins.
Pastry edges lightly browned & middle filling set.
Let cool until slicing.

Printable Version

Lavender-Passionfruit No-bake Cheese Cake

Lavender-Passionfruit No-bake Cheese Cake

Two treats in one!

For the Passionfruit Curd

  • 5 egg yolks
  • ½ cup sugar
  • ½ cup lemon juice
  • 200 gr unsalted butter (7 oz. / just under 1 cup)
  • 1 ½ cups Passionfruit pulp (= 4 little tins)
  • 2 TBSP dried Lavender
  1. ……In a bowl; whisk together egg yolks, sugar & lemon juice smoothly. Set aside.
  2. In a double boiler; gently melt butter in your top pot.
  3. Add your eggy mix, Passionfruit & Lavender.
  4. Cook over simmering water until thickened, stirring constantly.
  5. This makes about 2 ½ cup of Curd: you will use half for the cheesecake*
  6. For the other half: Sterilize a jam jar & seal & fill while hot.
  7. Cap, refrigerate and enjoy on toast or use for Thumbprint cookie filling!  It will set when cooled. *Let the rest of the curd cool on the counter for your topping…

The Cheesecake Crust

  • 2 cups of crushed cookies (I used Dutch spice cookies)
  • ½ cup melted butter
  1. ……Use a food processor to finely grind your choice of cookies for a base; simple vanilla wafers work great too. Mix well and press into a rectangular pan or glass lasagna dish lined with parchment paper*** Place in fridge to chill as you make your topping.

Your Filling

  • 1 tsp unflavoured gelatin
  • 5 teaspoons cold water
  • 600grams cream cheese
  • 2 cups heavy cream, room temperature
  • 1 can condensed milk
  • ½ tsp vanilla extract
  • Zest of 2 Lemons
  1. ……Sprinkle gelatin over cold water in a small pot; place over low heat, stir to melt, set aside.
  2. In a food processor, beat cream cheese until fluffy.
  3. Add cream and beat 3 minutes, it will thicken slightly.
  4. Add in condensed milk, vanilla and lemon zest and process smoothly.
  5. Add in your softened gelatin & pulse briefly.
  6. Pour over your chilled base and smooth the top surface.
  7. Place spoonfuls of your curd randomly across the surface.
  8. Swirl gently with the tip of a knife to create a pattern & blend with bottom filling.
  9. Chill 2 hours to set, then freeze until you are ready to use, thaw 15 mins before slicing.
  10. ***I made this in 2 square cake pans: one to freeze for later AND one to enjoy that night!
  11. Do chill at least 4 hours to set to use the same day……So tropical to serve in Winter!

Printable Version

Lavender Berry Ricotta Cake

Lavender Berry Ricotta Cake

Lavender Berry Ricotta Cake 2015

Preheat oven @ 350F

Line a 9” cake pan with parchment paper *

  • 1 ½ cups flour
  • 1 cup of sugar
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup of butter to melt
  • 2 TBSP dried sweet Lavender flowers
  • 1 ½ cups (400gr tub) of ricotta
  • 3 large eggs
  • ½ tsp vanilla
  • ¾ cup frozen raspberries or small wild blueberries for batter
  • ¼ cup frozen berries for topping
  1. Whisk dry ingredients together in a medium bowl & set aside.
  2. Melt butter & Lavender in a very small heat proof pot or bowl.
  3. Set aside to cool & “steep” Lavender flavour.
  4. Whisk ricotta, eggs & vanilla until smooth.
  5. Fold in dry ingredients.
  6. Add Lavender butter next.
  7. Gently stir in ¾ cup frozen berries.
  8. Spoon batter into prepared pan & sprinkle with the extra ¼ cup frozen berries.
  9. Optional to also sprinkle the top with cinnamon sugar or lemon zest.
  10. Bake 45-55 minutes, testing the center.
    *(If you use an 11x 7 inch brownie pan: it only takes 30 mins.)

This makes a lovely Morning tea or coffee cake!

Printable Version

Lavender Coconut Ice Squares

Lavender Coconut Ice Squares

This recipe is based on an Australian treat.

AND easy enough for little kitchen helpers to proudly make.

  • 3 1/2 cups flaked coconut (approx. 425 grams)
  • 2 cups icing sugar (approx. 250 grams)
  • 1/4 tsp cream of tartar
  • 1 tin condensed milk (300grams)
  • 2 TBSP dried sweet Lavender flowers
  • 2-6 drops food colouring optional...


  1. Line an 8 inch cake pan with baking parchment paper.
  2. Do weigh your dry ingredients~
  3. Place all dry ingredients into a medium bowl, including the Lavender.
  4. Pour in the condensed milk & blend until a smooth paste is formed.
  5. Remove half & press into the bottom layer in your cake pan.
  6. This makes a white layer.
  7. To the remainder add the food colouring, classically red was used to make pink.
  8. Gently spoon & press evenly over the white layer.
  9. Refrigerate 3 hours or longer.
  10. Cut while cold by lifting the paper liner onto a cutting board, then cutting into small squares.

When serving, tilt some squares on their sides to show off the coloured layers.

….I stored extra pieces in the fridge in a container and they disappeared!

Printable Version

Lavender-Cheesecake Brownies

Lavender-Cheesecake Brownies

Makes 16 generous squares to share!

  • 6 TBSP (3 oz. /85gr) unsalted butter
  • 4 ounces (115 grams) bittersweet chocolate, chopped
  • 2/3 cup (130 gr) sugar
  • 2 TBSP dried Lavender flowers
  • 2 large eggs, room temp
  • ½ cup (70 gr) all-purpose flour
  • 1 TBSP (8 gr) good cocoa powder
  • 1 tsp vanilla extract
  • ½ cup (80 gr) good chocolate chips

Top Layer

  • 8 ounces (250 gr block) cream cheese
  • 1 large egg yolk only
  • 5 TBSP (75 gr) sugar
  • Touch of vanilla extract
  • 1 TBSP flour
  • 1 TBSP dried Lavender


Preheat oven to 350 F/175C

Line an 8 inch (20cm) square pan with 2 strips silver paper or parchment at right angles, with over hanging tabs. Butter & flour top paper layer.

In a medium pot; melt butter, then add roughly chopped chocolate & Lavender barely melting together over low heat.

Remove from heat; stir in sugar, then eggs.

Next in your flour, cocoa powder.

*Important: Mix smoothly one full minute.

Then stir in vanilla & chocolate chips.

Scrap batter into prepared pan, spread evenly.

Top layer: In a medium bowl or food processor beat together; cream cheese, egg yolk, flour, 2nd sugar & vanilla. Add most of the last TBSP of dried Lavender, saving a few pinches to sprinkle on the final top. Gently pour cream cheese mix smoothly over uncooked choc batter layer. Sprinkle with remainder of Lavender flowers.

Bake 35 minutes- 40 min max: middle will just be set, top still looks glossy.

Cool completely, or chill in fridge, before lifting by tabs to cut into squares.

Can be frozen wrapped individually for one month ~ try straight from the freezer!        PS: Mine never last that long! YUM

Printable Version

Lavender Sunshine Cookies

Set oven @ 350°F

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 2 TBSP dried Lavender flowers
  • 3 TBSP Orange juice
  • Zest of one large Orange
  • 2 eggs
  • 1 tsp almond extract
  • 3 tsp baking powder
  • 3 cups of flour+
  1. In a large bowl; cream the butter, sugar & Lavender until fluffy.
  2. Beat in eggs until smooth, and then add juice, extract plus zest.
  3. Sprinkle the baking powder over batter next, and then add the flour.
  4. Mix well; dough will be soft & slightly sticky.
  5. Make into 2 logs rolled in wax paper: 3 rolls if you want dainty cookies ... you may need to sprinkle a bit of extra flour on the wax paper if dough is too sticky.
  6. Chill 20 minutes.
  7. Slice into rounds, makes 24 to 48 cookies depending on roll size.
  8. Bake 12-15 minutes.

For Celebration cookies: Cool cookies. Make an icing glaze with 100 grams white chocolate melted in a double boiler with ¼ cup of butter & a few drops of almond extract. Cool glaze to barely warm, spoon into a small Ziploc bag, seal…then snip one corner to make an easy icing bag! Decorate with Orange Calendula petals or fresh Lavender before glaze sets.

Printable Version

Lynda's Three Bowl Lavender-Chocolate Cake

Set oven @ 350° F or 150° C
Makes 2 x 8 inch pans

  • 1 cup Dutch cocoa powder
  • 3/4 cup hot strong coffee
  • 1 cup room temperature milk
  • 2 3/4 cup plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup unsalted butter, soft
  • 2 1/2 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • * 2 TBSP dried sweet Lavender flowers

Butter & cocoa powder "flour" your pans. (This stops your brown cakes from having white sides~ clever!)
Place a piece of parchment paper in the bottom for easy removal ...

In a medium bowl: Sift cocoa powder, whisk in hot coffee, then milk. Let cool.

In a small bowl: Sift flour, baking soda & salt together.

In a large bowl: Beat butter until light & fluffy.
Gradually add in sugar, vanilla & Lavender*
Beat in eggs next, one at a time, until batter smooth.
Pour in cooled cocoa mix and blend well.
Add sifted ingredients to chocolate mix, stir until just mixed in.
Pour batter into prepared pans.
Bake 35 minutes, testing centers.

**Lynda's instant icing: When cakes are done, briefly remove from oven & toss a handful of chocolate chips on the top of each cake pan & return to oven for 2- 3 minutes. Remove a second time, heat will soften chocolate chips enough to spread as a thin icing! Cool cakes completely in pan before lifting out.

... Otherwise ... Cool cakes 15 minutes before removing from pans onto wire rack. Ice double layered ... decadently!

Printable Version

Lynda's Lavender Marmalade

  • 7 large; or up to 9 small Seville Oranges, as I found the sizes vary per Orange harvest season ...
  • 1 Myers Lemon if possible or regular Lemon
  • 9 cups of sugar
  • 2 Tablespoons dried Sweet Lavender flowers
  • Optional: Touch of brandy to top up each jar as you cap! (or Scotch says Michael!)

Day 1: Quarter Oranges & Lemon, set aside the seeds. Slice fruits thinly, pith & all and place in large stainless pot. Add 12 cups of water & let sit over night to soften. Place seeds in a cup; barely covering with water, these will create a gel that is the secret to real English Marmalade ... Sieve the naturally forming pectin gel from the soaking seeds into your Marmalade as you begin Day 2 cooking.

Day 2: Bring oranges, with lemon to a boil. Lower to a strong simmer & time one hour. Then add sugar plus Lavender...Bring to a rolling boil for 30 minutes, stirring occasionally. Place clean jam jars in a 200°F oven to sterilize for 20 minutes. Place inner sealer lids in a small pot with water & bring to a boil to soften seal. Keep lids & jars hot. Lower Marmalade to a gentle boil. Cook up to 30 minutes more MAX. To gel testing; place a saucer in the freezer to chill. Test gel of Marmalade by placing half a teaspoon on the cold saucer to check how runny your Marmalade is. Saucer sample should thicken & "wrinkle" when tipped to test consistency...Remove Marmalade pot from heat 5 minutes before pouring into hot jars. Place a teaspoon of brandy on top of each filled jar, stir with a chopstick & cap & screw on rings. Let completely cool before wiping any sticky jars. Let age a couple of weeks to mature with brandy, keeping one jar to use at Breakfast~ tomorrow! Makes a dozen 250ml jars.

Printable Version

Frances' Secret Lavender Chocolate Chip Cookies!

... try and resist these straight from the oven ... Makes approx 3 dozen

  • 1/2 cup real butter
  • 1/2 cup brown sugar
  • *** 2 Tbsp. dried Sweet Lavender flowers (3-4 Tbsp. fresh flowers)
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1 cup oatmeal
  • 1 1/2 cups white flour
  • 3/4 tsp. baking powder
  • 1 generous cup good chocolate chips

Bowl 1: Blend butter, sugar & Lavender until smooth. Add egg, milk & vanilla in next.

Bowl 2: Blend oatmeal, flour, and baking powder together; add in your chocolate chips to this dry mix.

Blend both mixes together to form soft dough.
(If it is too sticky, add a bit more flour.)

Place by teaspoons onto baking tray.
Set oven @ 350° F
Bake 10 minutes for soft cookies, 15 mins for crisp ones.

OPTIONAL: Add 3 or 4 pieces of crystallized ginger finely chopped OR zest of one orange. OR: 1 cup nuts, raisins, coconut OR dried sweetened cranberries.
FOR A CHOCOLATE dough base: Add 1/2 cup of cocoa powder in with flour & sugar and decrease the chocolate chip amount slightly.

Printable Version

Happy Valley Lavender Shortbread

  • 3 Tbsp. fresh organic Lavender flowers
    OR 1 1/2 Tbsp. dried organic Lavender flowers
  • 1 cup butter
  • 1/4 cup (scant) cornstarch
  • 1/2 cup icing sugar
  • 1 1/2 cups flour
  • 1 Tbsp. Lemon juice or Limoncello liqueur or Lavender "Tea"*

Set oven at 325° F.

Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch. Add half the flour amount and Lavender tea*. Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES.

Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Aprox 20 minutes. Cool before handling. Makes aprox 30. Store in tight tin.

* Lavender Tea
Use 4 teaspoons of fresh Lavender or 1 Tbsp. dried. Place in a mug & pour 1/4 cup of boiling water over the Lavender. Use a saucer as a lid & steep 5 minutes. Stain & measure tea as a flavour booster, drink remainder as you wait for cookies!

PS Dough can be frozen in two logs, labelled & baked later. (This way you can make the dough rolls in fresh season & bake for Christmas!) Please ~ thaw before slicing so dough does not crack.

PPSS In June try this with fragrant Rugosa Rose petals with homemade Rose water

Printable Version

Lynda's Lavender-Lemon Curd

  • 1/2 cup of real butter
  • 1¼ cup white sugar
  • 2 lemons, rind & juice up to 1/2 cup
  • 4 well beaten eggs
  • pinch of salt
  • 1 TBSP dried lavender flowers or 3 TBSP fresh
  1. Use a double boiler; bring water underneath to a boil then lower to simmer.
  2. Place butter & sugar first in the top pot to melt together, and then add the rest of the ingredients.
  3. Whisk gently until smooth and thickened.
  4. Pour through a sieve over a heat proof bowl then spoon into two clean jam jars and cool. Keep refrigerated ... about a week if you are lucky!

Goes great on my Granny's Fluffy Scones

EXTRA: Celebration time coming up?
Mix one cup of this lovely Lavender-Lemon Curd with one cup of stiffly whipped cream & use this for the filling or icing on a cake, garnish with fresh berries!

Printable Version

Granny's Fluffy Scones

Granny's Fluffy Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1/3 cup butter
  • 2 tsp cream of tartar + 1 tsp soda
    (OR 3 tsp baking powder)
  • pinch of salt
  • 2 eggs, slightly beaten*
    (*No eggs ... use 2 TBSP plain good yogurt)
  • 1/4 cup milk
  • 1/2 cup currants optional
  1. Blend butter into dry ingredients.
  2. Mix eggs & milk with a fork.
  3. Make a "well" in the dry ingredients & mix lightly.
  4. Turn out onto floured board.
  5. Handle gently, barely knead.
  6. Roll until 1/2 inch thick. Cut into shapes; a simple drinking glass will do, flour the rim, and twist as you cut to release scone.
  7. Bake @ 400 F (200C) for 10 minutes. Serve warm!

Serve with Lynda's Lavender-Lemon Curd

Printable Version

Fresh Lavender Ice Cream

  • 2 1/2 cups of milk
  • 1 cup sugar
  • 4 cups light cream
  • 1/4 tsp. salt 1 tsp vanilla extract
  • 1 handful fresh Lavender angustifolia flowers*

*The deeper the colour of your Lavender flowers, the more colour your ice cream will have. I use our deepest coloured "Hidcote " Sweet Lavender. Pick when just freshly opening, not older over bloom for the freshest taste.

  1. Gently heat the milk and fresh Lavender together. Do not boil.
  2. Strain out the Lavender & stir in the salt & sugar while still hot.
  3. Stir in vanilla extract & cream.
  4. Chill immediately, minimum 2 hours.
  5. Churn or process as your ice cream maker directs, then skip to step #8.
    OR by hand follow steps #6 & #7~
  6. Pour mixture into a stainless steel bowl and place in your freezer.
  7. Every 15 minutes, whisk or beat until icy or thickened.
  8. In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender! Fresh raspberries an option or Lemon peel zest.

PS: Dried angustifolia Sweet Lavender can be used, try 3 Tbsp. and add when milk is already heated, time 5 minutes, strain immediately. Then follow as above. Over steeping with dried Lavender makes the taste bitter & the colour grey. If you like a stronger Lavender flavour, use 4-5 Tbsp. dried Sweet Lavender.

Printable Version

Lavender Harvest Fudge

  • 2 cups (12 oz.) good chocolate chips (for special occasions use Belgian chocolate!)
  • 1 tin (300 ml) sweetened condensed milk
  • 1 Tbsp. dried Lavender flowers (3 Tbsp. fresh)
    - measure, then grind finely, use a clean coffee grinder

Melt everything together in a double boiler. Add 3 tbsp. butter. Stir until smooth and melted.

Pour into a pan lined with wax paper (approximately 9" x 9"). Cover with Saran Wrap. Chill overnight.

Cut into 1" squares. Wrap like "sweets" in twists of wax paper. Decorate with a sticker smiley face!

*Recipe can be doubled, use 9" x 12" pan. Stripe it using white chocolate for top layer and dark for the bottom.

**Optional: Sprinkle fresh Lavender on top layer to decorate!

Printable Version

Lavender Herbal Jelly

Most of us have tasted mint jelly not realizing that it is a herbal jelly. Mint is just one option from the rainbow of herb jellies to explore for their variety of tastes and colours too! I love offering a taste of my first favourite, rosemary jelly, made with an orange juice base. Rose petal jelly creates a sparkling rose color (substitute petals from 12 roses and 2 sprigs of rose scented geraniums instead of the lavender in the recipe below). Or how about a raspberry coloured clove dianthus jelly? ... pale honey coloured lemon verbena ... spicy deep purple coloured opal basil ... soft mauve violet jelly! These visual and tasty delights are easy to make too! If you can make a pot of herb tea you can make herbal jellies. From a basic herb infusion you add sugar, pectin and a dash of acidlike lemon juice or white wine vinegar to help draw the colours. Food colouring is optional but not necessary.

  • 1 1/2 cups fresh lavender flowers
  • 3 1/4 cups water
  • 1 box powdered 'certo'
  • 4 cups white sugar
  • 1 Tbsp. white wine vinegar
  1. To begin, sterilze 5 x 1c jelly jars, rings and seals, and find a medium to large sized pot.
  2. Bring the water to a boil in a pot, place in the lavender, and cover with a lid.
  3. Lower heat to simmer for 5 min, then remove from heat. Don't peek! Steep for at least 20 mins or preferably overnight.
  4. Strain and mesure 3 cups of the lavender brew and place in deep jelly making pot.
  5. Whisk in pectin crystals and vinegar, bring to a boil, and whisk in sugar.
  6. Keep pot boiling until it is at a rolling boil that can't be stirred down (about 1 min.)
  7. Remove from heat, and let sit for 5 min. Skim the top if necessary.
  8. Quickly bottle and seal before it jellifies. Let the jelly age 1 month for best results.

Hint: Don't give them all away!
Recipe from Herbal Adventures by Lynda Dowling

Printable Version

Lavender Lemonade

Lavender Lemonade

Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike. For that extra touch, garnish lemonade with fresh lavender sprigs. Makes: 6 cups

  • 1 cup sugar
  • 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
  • 1 cup freshly squeezed lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish
  1. Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
  2. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
  3. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
  4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Printable Version

Lavender Amaratti Biscuits

  • 2 cups raw almonds* (approx 450 grams)
  • 2 TBSP dried Lavender flowers, approx 4 grams (3 TBSP fresh)
  • 1 1/3 cups granulated sugar
  • 1 1/2 tsp icing sugar
  • 2/3 cup egg whites only (4-5 egg whites)
  • 2 tsp almond extract

* Pre-skinned or blanched Almonds can be purchased, check for freshness, toast as below.

To de-skin the almonds; first in a heat proof bowl pour boiling water over almonds to cover, let sit one minute, drain & cover with cold water. Drain again. Skins should slide off easily. Pat almonds dry. Place on a cookie sheet and carefully toast in the oven 3-4 minutes, stir every couple of minutes. Cool.

Place almonds, sugars, and Lavender in a food processor & blend very fine. In a separate bowl, whip eggs whites very stiffly. Fold egg whites into nut mix with almond extract to form paste-like batter.

Using a melon scoop or rounded teaspoon, place small spoonfuls of batter on a parchment paper lined cookie sheet, allowing room for cookies to spread as they bake.

Bake 10-12 minutes until bottoms golden.

Cool before packing in airtight tin. “Delizioso!”

Printable Version

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