Monday, January 24, 2011

Lemon Lavender Sables

What cookies are you making this Chinese New Year? I'm curious :).

Scanning through the newspapers, magazines and blogs today, I saw so many different cookie varieties. Among them, the almond, pork floss, sesame, seaweed, cashew, peanut varieties seem to be some of the most commonly available ones here...and of course, how can I miss out the hot favourite, pineapple tarts! For me, I hope to do things a little differently. Instead of having snacks that are commonly available at my other friends and relatives' houses, I chose a more floral route...hence these flower-inspired Lemon Lavender Sables!

If you ever get a chance to make these, I assure you that the fragrance of these cookies will get you hooked! It's like having aromatherapy in my own little kitchen. After retrieving a baked tray from the oven, I sat right in front of the hot tray, looking at these pretty golden rounds and enjoying their sweet floral fragrance. I simply adore the smell!

Taste-wise, these cookies have the shortbread texture - crisp on the outside yet buttery and crumbly at each bite. I love how sables so versatile, and take on the different flavours just like how a woman clothes herself in different styles of clothing. She varies her appearance on each day, yet stays ever so lovely and alluring.

Hmmm I'm wondering what other floral combinations can I try out. Suggestions anyone? :)

Oooh...I'm submitting this to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011) as well. The details can be found here!

Lemon Lavender Sables
adapted from Happy Home Baking

7 ounces (14 tablespoons) unsalted butter, softened at room temperature
3/4 cup icing sugar
1 egg yolk
pinch of salt
1 tablespoon dried lavender
Grated zest from one lemon
180g plain flour
3 tablespoons cornstarch

1. Sift flour and cornstarch, set aside.
2. With an electric mixer, beat butter on medium speed until smooth, add icing sugar and beat until well blended.
3. Beat in the egg yolk, followed by salt, dried lavender and lemon zest.
4. Add the flour mixture and blend with a spatula. Mix just until flour is incorporated.
5. Gather dough to form a ball, and shape it into a log. Wrap and chill dough for at least 4 hours or overnight in the refrigerator.
6. When ready to bake, preheat oven to 170 degrees Celsius. Slice the log into 1/4 inch thick rounds and bake for 12-14 minutes or until the cookies are set but not brown. Transfer to wire rack and let cool completely.


  1. what about rose Allie, saw Jane of Passionate About Baking doing it! your lavender sable looks great btw!

  2. Lovely, Allie. I don't have lavender with me, maybe I will substitute it with dried rose which I have some in my fridge :)

  3. lemon and lavender smells good together, but i prefer lavender with honey hehe

  4. I've never eaten anything with lavender.
    Wondering how this taste like

  5. 薰衣草的味道一定很清香吧!

  6. @Jess: I love rose! I also did up a batch of Rose Cranberry Cookies for variety sake!

    @Min: Haha, I'm curious to see how it looks and tastes!

    @Swee San: Hmmm lavender and honey sounds like a pretty good combination, I may just try that next time :).

    @Wendy: These smell really awesome and taste of lemon and floral notes :). Try it out when you have the chance?

    @Sean: 你说的对,这款饼干的确很香!

  7. Such a sweet smelling combination.

  8. @Zoe: Thanks! Do try it when you have time, the scent is really quite therapeutic :)

  9. thank you for recipe! I tried this one for Christmas ... and all my family love it!



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