by Sara
View
my 2 recipes »
A&M's Testing Notes:
Expand CollapseSara's Notes:
Expand1 cup white flour Ask a question about this ingredient
1 cup whole wheat pastry flour Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 tablespoon fresh lavender flowers (less if dried) Ask a question about this ingredient
8 tablespoons cold butter Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
2 quarts fresh strawberries Ask a question about this ingredient
2-4 tablespoons brown sugar Ask a question about this ingredient
6-8 tablespoons creme fraiche Ask a question about this ingredient
Pre-heat oven to 350 degrees. Combine flours, sugar, baking powder, salt and lavender flowers in bowl of a food processor and pulse a couple of times to mix. Drop in butter, one tablespoon at a time while pulsing blade. Just mix until dough resembles coarse meal. Slowly add cream, pulsing, until just mixed. Dough will be tacky. Drop 8 large scoops on ungreased cookie sheet, (optional: brush top with a bit of heavy cream and sprinkle with sugar) and bake 18-20 mins. When done, remove from pan and let cool on a wire rack.
Ask a question about this stepWhile the biscuits are baking, prepare your strawberries. Rinse the berries, stem and hull them. I usually cut them in half because they are small to begin with. Toss the berries with a few tablespoons of brown sugar - this part is a matter of taste and sweetness of the berries. Try not to handle the berries too much, you don't want to mush them, but you do want the berries natural juices to come out. That's it.
Ask a question about this stepNow it's time to assemble your Strawberries with Lavender Biscuits. I cut my biscuits in half and serve in a bowl. Lay the bottom of the biscuit in your bowl. scoop some berries and their juice over that. Add a dollop of creme fraiche (again, this too can be sweetened a little, depending on personal taste, I like the sourness) and top with the other half of the biscuit. I like to garnish with some fresh mint and a lavender flower.
Ask a question about this stepMade this biscuit recipe tonight - replaced lavender with orange zest- and it was delicious. Such a great recipe to have on hand.
This looks yummy. I also cook a lot with lavender but I notice you haven't submitted anything since 2009...please give us some more goodies like this.
I had the same question: would normal plain wholewheat flour work instead of wholewheat pastry flour?
(Not sure what cake flour is as we don't have it in the UK. I think it's the same as self-raising flour?)
I will never have any other use for whole wheat pastry flour. Would it be possible to use AP flour or cake flour for this or would that ruin the taste or texture?
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I've been trying to find somewhat non-traditional (yet not too twee) "springtimey" food for my wedding reception, and these just made the final cut! So glad I found this recipe! I wanted to use flowers in some of the food, but also didn't want to annoy the guests...these have just the right touch, and are not overwhelming when served with lemonade spiked with rose syrup. Delish!! Thank you!