Nutty lavender and thyme cookies
Makes: 18
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Nutty lavender and thyme cookies
Lavender and thyme adds an aromatic twist to these crumbly cookies
Makes: 18
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
187Kcal
Fat
10gr
Saturates
4gr
Carbs
22gr
Sugars
13gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100 g golden caster sugar
- 50g dark brown sugar
- 75g granulated sugar
- 100g soft salted butter
- 1 medium egg, plus 1 extra yolk
- 225 g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp dried lavender*
- 2 tsp picked thyme leaves
- 100g macadamia nuts, chopped
Step by step
Get ahead
The cookies keep in an airtight container for up to 1 week.
- Put all three types of sugar and the butter in a bowl and beat until well combined. Add the whole egg and egg yolk and beat in well.
- Mix the flour, bicarb, lavender and thyme and add to the mix, beating until just combined. Finally, fold through the nuts.
- Roll the mixture into 18 balls and place on lined baking trays, making sure they are spaced well apart as they will spread when they bake. Chill in the fridge for 30-60 minutes.
-
Preheat the oven to 180°C,fan 160°C, gas 4. Bake the cookies for 12-14 minutes, or until golden. Remove from the oven and leave to cool on the trays for 5 minutes, before transferring to a wire rack to cool completely.
*Culinary grade dried lavender can be bought from online sources such as souschef.co.uk.Cook from frozenThe cookie dough balls can be frozen. Cook for 14-16 minutes from frozen.
