Lavender Flower Sugar

This sugar is a way of adding a subtle flavour to cakes, desserts or baked goods.

Ingredients:

1 Cup tightly packed Lavender flower, bruised not chopped

1 ½ Cups (170g) granulated sugar

To make:

• Layer the Lavender and sugar in a with-necked jar with a lid.
• Cover securely and let it stand for two to three weeks in a warm place.
• Sift the herbs from the sugar and place a layer of new, dried herbs in the bottom of the jar.
• Pour the sugar back on top of the dried Lavender and store in a cool place for up to 9 months.