Hoffman Media


Lavender Tea Cakes

Lavender Tea Cakes

1/4 cup plus 2 tablespoons whole milk
1 tablespoon dried lavender
1/2 teaspoon lemon juice
1 cup sugar
1/2 cup unsalted butter
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
2 1/2 cups unbleached all-purpose flour, divided
1 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup honey, melted 

• Preheat oven to 350°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a small saucepan over medium heat, bring milk to a simmer. Add lavender. Remove pan from heat. Steep for 10 minutes.
• Pour milk mixture through a fine-mesh sieve. Discard lavender. Refrigerate milk until cool, approximately 1 hour.
• Add lemon juice to milk, stirring to combine. Set aside for 10 minutes. (Mixture will curdle.)
• In a large bowl, beat sugar and butter with an electric mixer at medium speed until fluffy. Add egg, vanilla extract, and lavender-infused milk, beating well after each addition. Set aside.
• In a medium bowl, sift together 2 cups flour, baking powder, and baking soda. Add flour mixture to butter mixture, beating well. Gradually add remaining 1/2 cup flour until dough just comes together and is slightly firm (you may not need all remaining flour).
• On a floured surface, pat dough into a 1-inch-thick round. Using a 2-inch round, fluted cutter, cut 18 tea cakes from dough, and place on prepared baking sheet, spacing 3 inches apart. Reroll dough once, if necessary.
• Bake until puffed and lightly golden, 15 to 20 minutes. Transfer to a wire rack to cool slightly. Drizzle each cake with honey just before serving.

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