Book Club Recipe for The Firebird

Today’s post by Ingrid from Edible Tapestry | @EdibleTapestry

A huge thanks to our lovely chef Ingrid for this recipe inspired by Susanna Kearsley’s THE FIREBIRD. We know our book clubs will love nibbling on these as they meet this month to discuss the novel!

LavLemTeaBis

Scottish castle ruins by the sea, English tea, Russian empresses…given these topics as inspiration, I didn’t have to reach far to decide that tea cakes would be the subject of my recipe creation for June. The Firebird by Susanna Kearsley begs for readers to sit in a comfy chair sipping a hot brew, nibbling a plateful of something fresh from the oven. Add blooming English lavender to the mix and you get Lavender Lemon Tea Biscuits.

They were a cinch to make. I used fresh lavender from my gardens in the recipe, but dried culinary lavender would work just as well. A little egg wash with lavender and lemon sugar sprinkled over each cookie gives them extra sweetness, flavor, and crunch.

Lavender Lemon Tea Biscuits

Dough:

2 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Himalayan pink salt

1 tsp. lemon zest

2 T lavender flowers

10 T butter

1 1/2 c. sugar

2 large eggs

Additional flour for rolling dough

Topping:

1 egg, beaten

1 tsp. lemon zest

1 T lavender flowers

Method:

Heat oven to 350 degrees.

Combine all the dough ingredients in the bowl of a mixer.

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Mix at medium speed until they come together to form a dough. Transfer to a floured board. Roll to 1/4 inch thick.

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Using a cookie cutter of your choice, cut into shapes.

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Place the shapes on ungreased cookie sheets.

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Combine sugar, lemon zest, and lavender for topping. Brush each tea biscuit with beaten egg. Sprinkle on a bit of the lavender lemon sugar.

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Bake for 10 minutes. Immediately remove to cool on racks.

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During my experimentation with this dough, I also made a gluten-free version and it worked well. I used Bob’s Red Mill All-purpose Gluten Free flour to substitute for the regular a.p. flour and reduced the volume of the butter to half.

Yield: app. 4 dozen

 

 

About Ariel Lawhon

Ariel Lawhon is co-founder of She Reads, a novelist, blogger, and life-long reader. She lives in the rolling hills outside Nashville, Tennessee, with her husband and four young sons (aka The Wild Rumpus). She is the author of THE WIFE THE MAID AND THE MISTRESS and the forthcoming HINDENBURG (both published by Doubleday).

7 Responses to Book Club Recipe for The Firebird

  1. Audra (Unabridged Chick) July 9, 2013 at 10:17 am #

    This sounds delicious! I’m finishing up The Firebird and wouldn’t mind a small plate of these — I’ll be attempting them this weekend!

  2. Susan Ashton July 9, 2013 at 10:17 am #

    Wow, yum is all I can say!

  3. Katherine Jones July 9, 2013 at 10:17 am #

    Love! A perfect fit for this lovely read.

  4. Historical Fiction Notebook July 9, 2013 at 10:17 pm #

    I love baking and am SO excited to read The Firebird. This is the perfect combination! Any tips on finding lavender flowers?

  5. Edible Tapestry July 11, 2013 at 10:17 am #

    Thank you!
    Here is a link to Olive Nation. They sell culinary lavender. I can also find it in the bulk section of some natural food stores.

    http://www.olivenation.com/Culinary-Lavender-P185.aspx?gdftrk=gdfV21779_a_7c145_a_7c4385_a_7cZL2&gclid=CNeBzNSup7gCFcuf4AodjSMAuQ

  6. Robyn July 25, 2013 at 10:17 pm #

    How much sugar for topping? Thanks!

  7. Edible Tapestry September 10, 2013 at 10:17 pm #

    Robyn, 2 tablespoons. Sorry I missed that.

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