Lavender and Lemon Biscochitos: A Floral and Citrusy Delight
Lavender and Lemon Biscochitos bring together the fragrant floral notes of lavender with the bright, zesty flavor of lemon in a traditional Spanish cookie form. Biscochitos are often enjoyed during special occasions and holidays, and this version is elevated with the addition of aromatic lavender and fresh lemon zest, creating a unique and delightful flavor profile. The perfect balance of floral, citrusy, and buttery goodness makes these cookies a memorable treat.
For more flavor-packed variations of traditional cookies, explore these articles:
Basic Recipe: Ingredients and Instructions
Here’s how to make Lavender and Lemon Biscochitos with a few simple steps:
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Lavender and Lemon Biscochitos: A Delicate Floral and Citrusy Cookie
- Total Time: 32-35 minutes
- Yield: 18-24 cookies 1x
- Diet: Vegetarian
Description
Lavender and Lemon Biscochitos are a sophisticated twist on the classic New Mexican biscochito. These cookies blend the floral essence of lavender with the bright, zesty flavor of lemon. The result is a fragrant, buttery treat with a delicate texture, perfect for tea time or as a sweet treat during special occasions. Lightly flavored with lavender and lemon zest, these biscochitos offer a unique, aromatic twist on a traditional favorite.
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 tablespoon dried lavender flowers
- 1 tablespoon grated lemon zest
- 1–1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Lightly beaten egg white and fresh thyme sprigs for garnish
Instructions
- Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the Wet Ingredients:
- Beat in the egg, dried lavender flowers, and grated lemon zest, mixing until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined to form a soft dough.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
- Gently flatten each ball with the back of a spoon or your fingers to form a round cookie.
- Optional Garnish:
- If desired, brush each cookie with a lightly beaten egg white and sprinkle with fresh thyme sprigs for a decorative touch.
- Bake the Cookies:
- Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
- Cool and Serve:
- Allow the biscochitos to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these fragrant Lavender and Lemon Biscochitos with a cup of tea or as a sophisticated treat for special occasions.
Notes
Lavender flowers can be potent, so adjust the amount according to your preference. Be sure to use culinary-grade lavender for safety and flavor.
For extra flavor, you can dip half of each cookie in powdered sugar once they’re completely cooled.
These cookies store well in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: New Mexican, American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Lavender and Lemon Biscochitos
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This will ensure that the cookies are light and tender.
- Add the Egg, Lavender, and Lemon Zest: Beat in the egg until smooth. Stir in the dried lavender flowers and grated lemon zest, ensuring they are evenly distributed throughout the dough. The lavender will provide a subtle floral flavor, while the lemon zest brings a fresh citrusy brightness.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft and slightly sticky, but manageable.
- Shape the Cookies: Turn the dough out onto a floured surface. Roll it out to about 1/4-inch thickness. Use a cookie cutter to cut out your desired shapes, traditionally stars or circles for Biscochitos.
- Optional Egg Wash and Garnish: If desired, brush the tops of the cookies with lightly beaten egg white and garnish with a sprig of fresh thyme for an added herbal note and an attractive presentation.
- Bake: Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes or until the edges of the cookies are lightly golden. Keep an eye on them toward the end to avoid overbaking.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve these Lavender and Lemon Biscochitos as a delightful treat for afternoon tea, special gatherings, or any time you’re craving a fragrant, citrusy bite.
Advanced Techniques
These advanced tips can help you elevate your Lavender and Lemon Biscochitos to the next level:
1. Infuse the Butter with Lavender
For a stronger lavender flavor, consider infusing the butter with lavender before using it in the recipe. Gently heat the butter and lavender flowers in a saucepan over low heat for about 10 minutes. Strain out the flowers and let the butter cool before incorporating it into the dough.
2. Make Lemon Sugar for Coating
After baking, you can roll the cookies in lemon sugar (a mixture of sugar and grated lemon zest) for a burst of extra citrus flavor and a delightful sparkle.
3. Use Lavender Sugar
Lavender sugar is a great way to infuse your cookies with a more robust lavender flavor. Simply mix dried lavender flowers with sugar and let it sit for a few days to allow the flavors to meld. This lavender sugar can be used in the dough or for dusting the finished cookies.
4. Use a Biscuit Cutter for More Texture
For a more rustic look, use a biscuit cutter instead of a traditional cookie cutter. This will create thicker, more textured cookies that are still delicate and buttery, perfect for tea time.
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Storage, Shelf Life, and Maintenance Tips
Proper storage is key to keeping your Lavender and Lemon Biscochitos fresh:
Storage
Store the cookies in an airtight container at room temperature for up to 1 week. To maintain their flavor and texture, be sure to keep them in a cool, dry place away from sunlight.
Freezing
These cookies freeze well! To freeze, place the baked cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
How to Keep Them Fresh
If you want to keep your cookies soft, place a slice of bread in the container with the cookies. The bread helps maintain the moisture in the cookies, keeping them fresh and soft for a longer period.
Dietary Adaptations and Substitutions
These substitutions cater to different dietary needs and preferences:
Gluten-Free Version
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check the blend’s instructions and, if needed, add xanthan gum to help provide the proper texture.
Dairy-Free Version
To make this recipe dairy-free, swap the unsalted butter for a dairy-free butter substitute, such as vegan butter or coconut oil. Be sure to check that your lemon zest and lavender are free from dairy products.
Vegan Version
For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and allowed to sit for a few minutes). Use a plant-based butter substitute, and you’re all set!
Nut-Free Version
If you prefer a nut-free version, simply omit any nuts and continue with the recipe as directed. The cookies will still be wonderfully fragrant with lavender and lemon.
FAQs About The Recipe
1. Can I use fresh lavender instead of dried lavender?
Yes, you can use fresh lavender, but you’ll need to use more of it (about 2-3 times as much as dried lavender). Fresh lavender has a stronger flavor, so make sure to taste the dough before baking to ensure the flavor is to your liking.
2. What is the best way to store biscochitos?
Store your Lavender and Lemon Biscochitos in an airtight container at room temperature, where they will stay fresh for up to 1 week. For longer storage, freeze them.
3. Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2-3 days. Chilled dough is easier to handle and can create thicker cookies with a better texture. Alternatively, freeze the dough for later use.
4. What can I use if I don’t have lemon zest?
If you don’t have fresh lemon zest, you can substitute it with 1-2 teaspoons of lemon extract, although the flavor won’t be as bright and fresh.
Conclusion & Final Thoughts
Lavender and Lemon Biscochitos are the perfect combination of floral, citrusy, and buttery flavors, making them a wonderful treat for any occasion. Their unique taste profile, coupled with the delicate texture, makes them ideal for tea parties, holiday gatherings, or simply as a special snack to enjoy with a cup of coffee. By incorporating lavender and lemon zest, these cookies bring a sophisticated, aromatic twist to a traditional Spanish favorite.
With the simple ingredients and a few advanced techniques, you can create a batch of Lavender and Lemon Biscochitos that will impress your friends and family. Whether you’re celebrating or just indulging, these cookies are sure to become a new favorite in your baking repertoire!