Lavender SugarTried & true recipes at Wall Flower Studio!

Please feel free to use and share!

Some of the ingredients listed are linked to my online shop on Etsy

Honey Lavender Cookies

lavender shortbread cookies Wall Flower StudioIngredients:

  • 1/4 cup of our lavender sugar
  • 1 heaping tbsp. of our honey
  • 1 stick of butter (1/2 c.) at room temp. or slightly melted
  • 1 1/2 tsp. of our lavender buds – roughly chopped. Don’t pulverize them.
  • 1 large egg yolk
  • 1 tsp. of our organic Vanilla extract
  • 1 c. plus 2 tbsp. all purpose flour
  • 1/4 tsp. our lavender salt


  • Combine the sugar, honey, and butter.  Mix them together really well.  Add the lavender, egg yolk and vanilla.  Mix everything together again—making sure it’s all combined.
  • Add the flour and the salt to the wet ingredients.  Stir everything together until it’s all combined.  You don’t want to over-stir though.  The dough will be sticky and a little wet.
  • Dump the dough onto a piece of parchment paper.  Form the dough into a log about 1 1/2 inches in diameter.  Freeze for about a half hour.
  • Preheat your oven to 350 degrees F.
  • Remove dough from the freezer, slice, and bake at 350 F for 7 to 8 minutes.  You’ll know they’re done when the sides start turning a little brown.
  • These cookies are moderately soft, fragrant, and buttery.  They’re fabulous!

tea-siclesHomemade Iced Tea Pops


  • Herbal, chai or green tea
  • Stevia, fruit or maple syrup, honey, cane sugar or agave syrup to sweeten
  • Lavender, mint, sage, berries, sliced  fruit, edible herbs, or flowers such as borage.

How to:

  •  Brew a fresh pot of tea and sweeten to taste.
  • Place in the fridge to cool.
  • Freeze the tea in a freezer mold tray until it’s about half frozen.
  • Add fresh berries, edible flowers or mint leaves. Stir it gently with a toothpick to distribute your additions evenly.
  • Allow to completely freeze – Serve and enjoy!
  • Alternatively, pour brewed herbal/fruit/chai tea in regular ice cube trays. Freeze & add to lemonade, ginger ale and other cold drinks!

Haliburton Highlands Honey Garlic & Mint Vinaigrette

Makes about 1-1/2 cups

herbal vinaigrette wfs1/4 cup our basil herbal vinegar
2 tablespoons of Ginger Mint honey, warmed
1 tablespoon freshly ground black pepper
1 teaspoon of our Haliburton Highlands Garlic BBQ rub
1 cup of olive oil
1/4 cup finely sliced fresh mint leaves
1 cup of olive oil
1/4 cup finely sliced parsley
½ teaspoon of poppy seeds

Combine everything in a jar. Cover with a tight fitting lid and shake vigorously until well combined and creamy. Refrigerate up to a week.

Easy Herbal Vinaigrette 

Blend all of the ingredients in a bowl and combine with a whisk. Alternatively, add ingredients in a mason jar.

wfs herbal vinaigretteShake well! Keeps up to a week in the fridge.

  • 1 1/4 cups olive oil
  • 1 tbsp herbal vinegar
  • 1 tbsp dijon mustard
  • 1 tsp our lavender sugar
  • 1 tsp chopped thyme
  • 1 tsp chopped parsley
  • 1 tsp chopped basil
  • Sea salt and pepper to suit.

Side Car Cocktail – Serves 2

  • sidecar cocktail4 oz (120 ml) Cognac
  • 2 oz (60 ml) Cointreau
  • 1 1/2 oz (45 ml) fresh lemon juice
  • 2 dashes of lemon bitters
  • lemon peel garnish

Shake the Cognac, Cointreau, lemon juice and bitters with ice in a shaker. Pour into your cocktail glasses. Garnish each glass with a sprig or two of lemon. Bottoms up!

Champagne Cocktail

An interpretation of this classic cocktail from my favourite movie:  “An Affair to Remember”

champagne cocktail glassIngredients:

  • 2 dashes of bitters
  • 1 sugar cube
  • chilled pink champagne
  • 1 twist lemon peel
  • Place one lump of sugar with a dash or two of bitters in the chilled champagne flute.  Fill with chilled champagne. Add the twist of lemon peel and serve.

Serve in Champagne Flute glass. Cheers!



Lavender Simple Syrup Recipe

• Add ½ cup water and ¼ cup lavender in a sauce pan.
• Bring to boil, then let it simmer for 3 minutes. Remove from heat and allow the mixture to sit for 20 minutes.
• Strain out lavender flowers and discard them.
• In a clean saucepan, add ½ cup of sugar and 3 Tablespoons water.
• Bring mixture to a boil, stirring in sugar so it dissolves.
• Let simmer for 3-4 minutes, then stir in lavender liquid.
• Stir well until the mixture is combined, then remove pot from heat and transfer to a storage container.

It really is that easy! – Drizzle it over ice cream or cake, add it to your favourite cocktail (especially gin), or dip edible flowers in it for an impressive garnish on that next dinner party!

Lavender Shortbread – Makes 30 cookies


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon dried or fresh lavender
  • 6 ounces unsalted butter, softened
  • 2 tablespoons honey
  • 1/2 cup Wall Flower Studio’s lavender sugar


  1. Combine flour, salt, baking powder, and lavender in a medium bowl.

  2. Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.

  3. Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

  4. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.


    Singapore Sling

    The recipe for this cocktail was created originally at the Long Bar in the Raffles Hotel, Singapore.

Method: Prepare in a shaker
Glass: Highball

1 oz Gin
1⁄2 oz Cointreau
1⁄2 oz Benedictine
1⁄2 oz Cherry Brandy
1 dash Bitters
5 oz Pineapple Juice
1 dash Lime Juice
1⁄2 oz Grenadine
1. Put all the ingredients into a shaker with ice.
2. Shake until a frost forms on the outside.
3. Strain over ice into a tall glass.


Information on this website is for educational purposes only and is not meant to diagnose or prescribe. Please consult your health care professional before taking any supplements to avoid contraindications and interactions.