Lavender Lime Tea Cakes - and a Bonus Cocktail!
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Makes 3 dozen tea cakes. This recipe will actually only use half of the coconut milk and lime mixture. (See instructions.) Double the rest of the recipe to avoid leftover mixture, or refrigerate it for another use.
Ingredients
  • 1 can (13.5 oz) CHILLED coconut milk...preferably a brand with a higher fat content.
  • zest and juice from 2 small limes (approximately 2 tablespoons juice).
  • ½ cup butter, room temperature
  • ½ cup lavender sugar *see instructions
  • 1 egg plus 1 egg white
  • 1 teaspoon vanilla ( I used clear vanilla for this, but that's optional)
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. * To make lavender sugar, either start a week ahead of time and combine ½ cup sugar with 2 teaspoons culinary lavender in an airtight container (sift out the lavender buds before using) OR for immediate use, combine ½ cup sugar and 1 teaspoon culinary lavender in a blender and blend until the lavender is ground into small particles.
  2. Heat oven to 350 F. Line baking sheets with parchment.
  3. Drain liquid from thoroughly chilled, canned coconut milk, and reserve for another use if desired. Place coconut solids in a small bowl.
  4. Add lime zest and juice to coconut solids and stir well. Place in refrigerator.
  5. In a large bowl, cream butter and lavender sugar together well.
  6. Add egg, egg white, and vanilla. Mix well.
  7. Remove coconut mixture from the refrigerator and give it a stir. Measure out ½ cup of the mixture and put the rest away for another use.
  8. Add ½ cup of coconut mixture to the bowl, stirring until combined.
  9. Add the dry ingredients and mix on low just until incorporated. Batter will be thick and sticky.
  10. Dough can be scooped using a small cookie scoop or level tablespoon, or you can pipe it with a pastry bag and rosette tip. (The cakes won't hold the shape well, but you will still see design on the top of the baked cakes if you pipe them.)
  11. Bake for 10 minutes or until the bottom of the cookies is turning a golden brown. The top will not brown.
  12. Remove to a cooling rack, and when the cakes are just barely warm, shake them gently in powdered sugar.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4711