I adore the heady spice of lavender in many sweet treats from shortbread to cheesecake almost as much as the simple task of picking fresh and dry flowers on a warm sunny day and shaking free any adorable crawlies before jarring with bright white caster sugar. So simple, yet so satisfying, make sure you make this perfumed sugar once your own lavender comes into bloom.
To make:Add 1 tbsp of fresh lavender flowers (grown without chemical sprays) picked on a dry day, to a jam jar of caster sugar, shake and leave to infuse for at least one week before using.
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Leeanne Cooper – Food writer, stylist and Editor
thecookingcuddle 
Reblogged this on thecookingcuddle and commented:
My girls have their jars at the ready…