The Singfulness Project: Tasty Treats
This page has all you need to make some Tasty Treats using the lavender in your pack. You'll find a list of all of the ingredients and equipment you will need as well as a step by step method to follow, so you can come and get some help whenever suits you.
Lavender Lemonade
You'll find this activity on page 14 of your booklet
For this activity you will need:
Ingredients:
100g sugar
180ml hot water
2 heaped tsp lavender
250ml fresh lemon juice (3-5 lemons)
750ml cold water
Ice cubes
Equipment:
Scales
Saucepan
Measuring jug
Wooden spoon
Sieve
Jug
Method
- Make a simple syrup – in a saucepan mix sugar, hot water and lavender. Bring to a boil over a high heat, stir until sugar has dissolved.
- Remove from heat and leave to cool. Allow to sit for another 30 minutes to steep.
- Strain and dispose of lavender.
- In a jug, mix the simple syrup with lemon juice, cold water and ice.
Try garnishing with a slice of lemon or a lavender sprig. Add some fizz by using sparkling water.
Mini Lavender Scones
You'll find this activity on page 15 of your booklet
For this activity you will need:
For scones:
225g flour
2½ tsp baking powder
3 tbsp caster sugar
¼ tsp salt
85g butter, cold
1tsp dried lavender
1 large egg
1 tsp vanilla or lemon extract
4-5 tbsp milk
For glaze:
240g icing sugar
1 tsp dried lavender
½ tsp vanilla or lemon extract
2 tbsp milk
Equipment:
Baking sheet
Greaseproof paper
Knife
Scales
Measuring spoons
Large mixing bowl
Small bowl
Board
Pastry brush
Spoon
Method
- Preheat oven to 220C. Line baking sheet with greaseproof paper.
- In a large bowl, mix flour and salt.
- Cut butter into flour mixture and rub until it resembles breadcrumbs. Mix in dried lavender.
- In a separate bowl, whisk egg, milk and extract of choice.
- Add egg mixture to flour mixture and stir until combined. Turn out onto a floured board, knead and flatten into 2 circles.
- Use knife to cut each circle into 8 wedges, place on baking sheet.
- Brush with milk, bake for 10 minutes. Set aside to cool.
- Mix glaze ingredients and spoon over cooled scones. Decorate with a sprinkle of dried lavender.
Lavender & Lemon Shortbread Biscuits (Gluten Free & Vegan)
For this activity you will need:
Ingredients:
57g non dairy butter or coconut oil, room temperature
85g maple syrup
¼ tsp vanilla extract
¼ tsp lemon extract or 1 tsp lemon juice
Pinch of salt
140g gluten free flour
Zest of ½ a lemon
1½ tsp dried lavender
Equipment:
Baking sheet
Greaseproof paper
Large mixing bowl
Scales
Measuring spoons
Lemon zester
Biscuit cutter
Wooden spoon
Method
- Preheat oven to 175C and line 2 baking sheets with greaseproof paper.
- In a large bowl, mix butter/coconut oil until creamy. Add maple syrup, vanilla and lemon extracts and salt, mix to combine. Then add flour, lemon zest and lavender. Mix by hand until a firm dough forms.
- Roll out the dough between greaseproof paper. Cut out your biscuits, and transfer to your prepared baking sheet. Repeat until you have used all the dough.
- Bake for approximately 14-15 minutes (these will look pale but don’t over cook). Remove from oven and allow to cool.
- Dust with a little caster sugar and enjoy with a cup of tea - these go great with a cup of Earl Grey.