After all the delicious, but much too sweet, Christmas Cookies, I searched for a recipe that goes perfectly with the New Years Eve Champagne and fruits as appetizer.
And I found one! My ‘salt’-cookbook by german cook and herb pope Ingo Holland, who runs a wonderful herb and spice online-shop, was the right the right place to search.
Herb Salt Cookies with Lavender
(ingredients slightly changed from the original recipe) 350g sweet cream butter 70g cane sugar 70 g powdered sugar 2 teaspoons Lavender 125g grated walnuts 1 teaspoon mallorquin herb salt: Flor de Sal d’Es Trenc Mediterráneo 1 teaspoon each: ground vanilla bean, wild fennel seed, Lavender honey 500 g Whole wheat flour 2 free range eggs 200 g brown sugar
Put hand warm butter with the ingredients – except the brown sugar – in a food processor and mix quickly. The dough should be cut in 4 pieces then, rolled into rolls spread of about 4 cm in diameter and covered with aluminum foil. Put into the fridge over night or at least 2 hours.
Place the cut and in brown sugar rolled cookies on a baking paper-lined baking sheet and bake in a preheated oven at 200°C forabout 15 minutes on second bottom rail until light brown.