Floral, zesty, buttery. These Lavender Sablé Cookies are the perfect little Summer treat. They are very popular in Provence, in the South of France, a region known for its abundance of lavender fields and lavender-forward cooking repertoire.
But first, if you’re unaware, Sablés are the king of French cookies. Their name refers to their sandy (sablé) texture, which is achieved by a fair amount of butter. I like to think of them as the French’s answer to shortbread, only a bit thinner and richer in taste. They come in so many various shapes and flavors: the Salted Butter Sablé Cookies being very popular in Brittany, and these Lavender Sablé Cookies being popular in the South.
Like a French sablé should be, these cookies are crisp and big in butter flavor, but the lavender and lemon brings the perfect dose of brightness to it.
They are quick and easy to make, and delightful for an afternoon Summer snack (delicious with iced-tea) or to wrap up an alfresco lunch. And if you’re visiting friends or attending dinner parties this Summer, they’ll make for a great gift for your hosts.
Now, before we dive into the recipe, if you are new to baking with lavender I suggest you read these few tips below first. Lavender is a great ingredient to work with, but like most big-on-flavor herbs or spices, it can make or break a recipe if not used properly.
Fresh or dried lavender?
They both work, but adjust your recipe accordingly.
You can use either fresh or dried lavender. I recently made a trip to the lavender fields near our home and picked a lot of fresh culinary lavender, so I am using a lot of it these days. But when lavender isn’t in season, I am happy to rely on dried lavender: you can find it in spice stores, tea shops or bulk stores (ie. Bulk Barn, in Canada). Either way (using fresh or dried), make sure you remove the stems and only keep the buds. In baking, these buds aren’t really pleasing in texture, so I like to grind them (with a pinch of sugar it works great) so they blend better in a dough and are more pleasing on the tongue.
Dried lavender is more concentrated in flavor than fresh lavender, so you’ll want to adjust your recipe accordingly: 1 part dried lavender = 3 parts fresh lavender.
You can make this Lavender Sablé Cookies recipe with both fresh or dried lavender – just adapt the proportions.
Know how to pair lavender
Lavender has a very assertive flavor, which can, if not used properly, make your food taste like soap… something you definitely do not want. So it is important to know how to pair lavender with other ingredients to mellow down its floral tang. In baking, adding citrus zest works great to add brightness. Having a rich, high-fat component (ie. butter or cream) is also good to round up the flavors. In cooking, mixing lavender with other fragrant dried Herbs (ie. Herbes de Provence) makes a great rub for grilled meats or fish.
A little goes a long way…
Lavender is big on flavor and can be overwhelming in taste if you use just a pinch too much. Be very cautious and use it in moderation.
Cooking notes :
- Do not over-knead the dough or the sablés will be tough.
- Chilling the dough just before baking will keeps the sablés from spreading during baking, so I highly recommend it.
- Keep on eye on the oven while you bake the sablés, as they have to remain quite pale in color (much paler than the Breton sablés, for instance) and can turn too golden very quickly. If too baked and golden, they will be tough and not very enjoyable to eat.
If you try this Lavender Sablé Cookies recipe let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.
10 comments
Absolute perfection Audrey ! You rock !
Thank you so much!
Most beautiful looking cookies!!!! YUM.
Thank you!
[…] Lavender sable cookies are perfect for afternoon tea. […]
What’s the cream mentioned in the recipe? How much cream? There is no mention to cream in the ingredients and then when making the dough you’re suposed to mix the cream and butter until soft and fluffy. Can someone please clarify
Hi Elizabeth! Creaming is a baking terminology for mixing together butter and sugar until they reach a soft, creamy consistency. In the context of this recipe, you are “creaming” the butter and sugar together. I hope this makes more sense, happy baking 🙂
Where can I find culinary lavender?
Hi Ellen. You can easily purchase culinary lavender online (ie. amazon), in bulk stores (ie. Bulk Barn in Canada) or even in some grocery stores (ie. both whole foods and walmart mention selling culinary lavender on their websites). I hope this helps!
[…] by the name, a sandy texture. These shortbread cookies get an aromatic kick through the lavender. Pardon Your French suggests grinding the lavender with a bit of sugar to help it better integrate into the […]