So I’ve been being along lately but terrible at posting. Trying to get back on track this week with the lavender galettes.
I pretty much had all the ingredients this called for with the exception of the orange or tangerine. They didn’t look so great at the store so I substituted a white grapefruit from my backyard. I’m probably going to keep it with the grapefruit peel if I make it again.Lavender is one of my favorite herbs and I tend to keep some around. I’ll never forget the amazing lavender creme brûlée I had at the now defunct Bistro Soleil. It’s such a distinct and delicate flavor that tends to common whatever it goes in to.The olive oil made me a little nervous. It seemed like a lot and isn’t the typical cookie dough binder.Mashing the dough together was fun. It was nice how it all came together.The olive oil with parchment made these pretty easy to roll out and get done.
Pretty much the only thing I found a little vexing at the end of this was the amount of parchment paper this recipe uses. I wish I had read about cutting the papers ahead of time and placed them in a heavy book for a day or so. I started joking about ironing them out and Scott decided to try it.Wouldn’t you know it worked out great. No more curly cookies.I used rose sugar for my topping since my neighbor had gifted me some she had made from her roses.The cookies were somewhere in between a sweet cracker and a cookie. I like the thin and crunchy edges and the flavor was great. I ended up really enjoying these. I wished they lasted a bit longer than a day.