Tasty Treats

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

Lavender Lemonade 1

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

  1. 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.
  2. Remove from heat and leave to cool. Allow to sit for another 30 minutes to steep.
  3. Strain and dispose of lavender.
  4. 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

Lavender Scones 1

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

  1. Preheat oven to 220C. Line baking sheet with greaseproof paper.
  2. In a large bowl, mix flour and salt.
  3. Cut butter into flour mixture and rub until it resembles breadcrumbs. Mix in dried lavender.
  4. In a separate bowl, whisk egg, milk and extract of choice.
  5. Add egg mixture to flour mixture and stir until combined. Turn out onto a floured board, knead and flatten into 2 circles.
  6. Use knife to cut each circle into 8 wedges, place on baking sheet.
  7. Brush with milk, bake for 10 minutes. Set aside to cool.
  8. Mix glaze ingredients and spoon over cooled scones. Decorate with a sprinkle of dried lavender.

Lavender & Lemon Shortbread Biscuits (Gluten Free & Vegan)

Lavender Biscuits 1

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

  1. Preheat oven to 175C and line 2 baking sheets with greaseproof paper.
  2. 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.
  3. 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.
  4. Bake for approximately 14-15 minutes (these will look pale but don’t over cook). Remove from oven and allow to cool.
  5. Dust with a little caster sugar and enjoy with a cup of tea - these go great with a cup of Earl Grey.