INGREDIENTS
250 g Clover Springbok butter
60 g (115 ml) icing sugar
5 ml vanilla essence
15 ml finely chopped fresh lavender flowers
280 g (500 ml) cake flour
75 ml cornflour
50 g (125 ml) cocoa
5 ml cinnamon
Filling:
100 ml Clover cream
10 dry lavender buds
150 g milk chocolate
Method
Place butter, icing sugar and vanilla in mixing bowl and beat until light and fluffy.
Add lavender flowers.
Sift flour, cornflour, cocoa and cinnamon into mixture and mix well.
Roll in shapes and place on a lined baking tray.
Place in the refrigerator for 30 minutes.
Bake in preheated 180°C oven for 12 – 15 minutes, until firm.
Remove and leave to cool.
Prepare filling: Bring cream and lavender buds to the boil and remove from heat.
Allow to steep for 30 minutes.
Melt chocolate.
Pour cream through sieve onto chocolate and mix.
Leave to cool slightly until it reaches room temperature before sandwiching two cookies together.
CLOVER INGREDIENTS USED IN THIS RECIPE