Lavender Ginger Spread Recipes

GINGERY LAVENDER SHORTBREAD

Gingery Lavender Shortbread image

Make and share this Gingery Lavender Shortbread recipe from Food.com.

Provided by Smilyn

Categories Bar Cookie

Time 45m

Yield 32 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups all-purpose flour
1/3 cup sugar
2 tablespoons finely chopped crystallized ginger
1/4 teaspoon ground ginger
1 teaspoon dried lavender blossoms
1 cup butter

Steps:

Preheat oven to 325F.
Line a cookie sheet with parchment paper and set aside.
In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
Do not separate slices.
Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
Re-cut the rectangle and separate the slices while warm.
If desired, sprinkle with additional sugar.
Cool on cookie sheet 5 minutes.
Transfer to a wire rack and let cool completely.
To Store: Place cookies in layers separated by waxed paper in an airtight container.
Store at room temperature for 3 days or freeze for up to 3 months.

FRESH LAVENDAR-FIG JAM

Fresh Lavendar-Fig Jam image

Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.

Provided by Rita1652

Categories Lemon

Time 35m

Yield 7 1/2 pint jars, 35 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups sugar (or Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
1 tablespoon candied ginger
2 tablespoons fresh lavender blossoms
1 3/4 lbs fresh figs, rinsed
1 lemon, juice and zest of
2 tablespoons pine nuts

Steps:

In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
Spoon into sterilized jars.
Process for 10 minutes in a hot water bath.

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