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Traditional, soft cookies with an aromatic twist.

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Simply:

Mix butter and sugar
Stir in egg
Add flour, bicarb, and lavender and mix to form a dough
Bake

You’ll need

Ingredients

100 grams white sugar
60 grams melted butter
1 large egg
140 grams plain flour
1/2 tsp bicarb soda
1 tbsp lavender

Equipment

Mixing bowl
Spoon
Kitchen scales
Baking tray
Baking paper
Cling film

I only have baking soda, can I use this instead?

Yes, you can easily use bicarb and baking soda interchangeably in baking, you just have to know your ratios. Baking soda is essentially diluted bicarb soda. Baking soda is usually made up of bicarb soda and cream of tartare. So when substituting bicarb for baking soda, the rule of thumb is to double the amount.

Use 1 tsp baking soda for this recipe

How to store

Make sure to let the cookies completely cool before storing them. Cookies can be stored on the counter for up to a week.

How long to bake

For a slightly underdone, super gooey cookie: 5 mins
For a classic, soft-centered, chewy edged cookie: 6-8 mins
For a chewy, crispy cookie: 8-10 mins

Avoid flat cookies by refrigerating your dough! You can prevent your cookies from flattening by putting the dough in the fridge for 30 minutes before baking. Refrigerating the dough prevents the dough from spreading by solidifying the butter, the butter then takes longer to melt while baking, diminishing the spread of the cookie.
Letting the dough rest in the fridge also gives the lavender time to flavour the dough, giving you a richer lavender flavour. These cookies can be prepped, covered, and refrigerated up to a week in advance. I usually put the dough together and pop them in the fridge the night before I want to bake them.

Stack cookies tall when forming cookie balls. Try to stack cookie dough higher than they are wide, this makes for a thicker cookie as the dough requires more time to “fall” and “spread” before they are cooked.

Step by step video

The rundown

Mix together butter and sugar in a mixing bowl until sugar has dissolved
Stir in egg and mix until combined

Add flour, bicarb, and lavender and mix to form a dough
*optional* refrigerate the dough for 30 minutes before baking
Form dough into balls and bake at 180c (355f) for 8-10 minutes