Monday, November 21, 2011

LAVENDER - FROM FIELDS TO TABLE - Part 2 - Lavender/Walnut/Cheese Sandies

Part 2
Lavender-Walnut-Cheese Sandies

Hi, my name is Ilona, and I’m a cheeseaholic… so when Richard told me that he was going to make lavender-walnut-cheese cookies, I perched on a kitchen stool while they baked just waiting for them to come out of the oven.  I mean really, baking CHEESE!

I know – there’s lavender AND walnuts… but, for me, it’s the cheese.  The blend of these three ingredients give these cookies a most marvelous and distinct cheese taste.

Richard, however, tells me these delicious morsels are not cookies.  They’re biscuits “in the British sense.”  Gotta say that even though I consider myself an Anglophile, biscuits to me are warm and plump and smothered with melting butter. Not these lavender-walnut-cheese cookies.

Remember those pecan sandies you loved as a child (maybe still do), well these cookies (biscuits) have the same “sandies” texture… Call them what you will, I could eat dozens.
And, did I mention they have cheese, probably one of my favorite, if not favorite, food groups?!?!

As far as I’m concerned, Richard can stop testing lavender recipes now.  I don’t know how he’s going to top this one.  I’ll have to wait and see… or should I say “taste.”

Savory Lavender Walnut-Cheese Sandies (Biscuits)

Makes 2 dozen

  • 1 3/4 Cups All Purpose Flour
  • 3/4 Cup Grated Parmesan Cheese (plus more for topping cookies)
  • 1/2 Cup Finely Ground Toasted Walnuts
  • 1 Teaspoon Ground Culinary Lavender Buds 
  • 1 Cup Butter Cubed (2 sticks)
  • Black Hawaiian Smoked Salt (or large crystal smoked salt)(optional)

Preheat oven to 350 degrees Farenheit.
Line baking sheet with parchment paper.  Or use a silpat. 

Mix flour, Parmesan cheese, lavender and walnuts into bowl of food processor.

Add butter, in small pieces, and pulse on and off until dough starts to come together.

Bring the dough together to form a ball.  Divide the ball in half and roll into two 12″ logs.  Roll each log in plastic wrap or wax paper and chill for 1 hour.

Remove dough from refrigerator and break into pieces and form balls.
Arrange balls on lined baking sheet about 1 1/2″ apart.  Flatten each ball into a 2″ circle.

Sprinkle tops of shortbreads with Parmesan cheese and smoked salt.
Bake shortbread until tops are dry and edges begin to turn golden brown (20-30 minutes).

Remove cookies from baking sheet and cool on racks.  Richard’s were done in 20 minutes.

1 comment:

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