Recipes

Lavender SugarTried and true recipes from Wall Flower Studio!

Please feel free to use and share.

  • Ingredients can be found in our brick-and-mortar shop, or shop online here at our Etsy store.

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

Directions:

  • 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-sicles

Home made Iced Tea Pops

Ingredients:

  • 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 our 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 our 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 our 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

Our interpretation of this classic cocktail from a favourite classic:  “An Affair to Remember”

champagne cocktail glassServe in Champagne Flute glass.  Ingredients:

  • 2 dashes of our Floral Spice 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. Cheers!