Growing up, I always viewed lavender as an aromatherapy herb, definitely not an herb that belonged in my food. Somehow, lavender worked its magic on me, as over the last few years I’ve completely bought in to the idea that it does belong in my kitchen, or at least in baked treats and cocktails. Among the intriguing scone flavors in Little Flower Baking, this honey lavender scone seemed like a perfect choice for testing recipe number two. I already had everything I needed to make them, which was not the case for the delicious-looking strawberry basil, strawberry rose, peach ricotta, or curry pineapple scones (it’s not quite the right season yet for strawberries nor peaches and I was out of curry powder). As a bonus, I could gently test my co-workers’ boundaries for non-traditional baked goods.
Little Flower Baking
I pre-ordered Little Flower Baking, not because I’d loved the baked goods from Little Flower (I didn’t), but because I am still a little infatuated with Christine Moore’s green soup. My irritation with this new cookbook escalated rapidly as I realized that almost every single bakery item in the first slender volume from Little Flower has been reprinted again in Little Flower Baking. What a waste of precious paper and space. Then I found these white chocolate chai cookies, tucked among a bunch of conventional cookie recipes… I may still be mildly annoyed about the high duplication rate, but these cookies are fantastic. They taste almost exactly like a masala chai tea, a real one full of whole milk, sugar, and spices (instead of the terrible sugar-free ones I keep being served at Indian restaurants). I usually am not a fan of white chocolate in cookies (unless they are pistachio cookies), but here the white chocolate pairs perfectly with the chai spices to recreate the tea as a phenomenal cookie.