Lavender Butter

Lavender Butter

With its complement of honey and lavender, this butter makes a great partner to muffins, scones, and even sweet cornbread. You can form the butter into a log, as I suggest below, and slice off coins as needed. Or you can use a cookie press to extrude pretty shapes onto parchment or wax paper. Put in the freezer until solid, peel off the paper, and store the dabs in freezer bags. When company comes, take out a few pieces and let them come to room temperature. Frozen, the butter stays fresh-tasting for about a month. In the refrigerator, it keeps for about a week.

¼ pound (1 stick) unsalted butter, at room temperature
1 tablespoon honey or lavender honey
1 tablespoon dried organic culinary “Provence” lavender buds, finely ground in spice grinder or coffee grinder

Place the butter, honey, and lavender in the bowl of a food processor. Pulse until just combined. Transfer to a sheet of parchment or wax paper. Roll into a 1” wide log. Refrigerate or freeze.

Credit for this recipe goes to: Sharon Shipley’s “The Lavender Cookbook”

Published by Running Press Book Publishers
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