Lavender Beer Cookies (Patricia Fong SG)

1 x Recipe Makes 60 pcs

Ingredients

German Beer x 2 bottles (360ml per bottle)

Maple Syrup x 5 Tbsp

Butter x 190g (Salted)

Icing Sugar x 50g

Whole Egg x 1

Flaxseed Oil x 2 Tbsp

Zest of 1 Lemon

Plain Flour x 250g

Bread Flour x 1 Tbsp

Rice Flour x 1 Tbsp

Milk Powder x 2 Tbsp

BOS x 1 tsp (Bicarbonate of Soda)

Lavender (Organic)

Method

Combine beer and Maple Syrup in a saucepan over medium heat and reduce until 1/3 cup of liquid remains.

To skim foam off the top of the liquid and discard during the reduction.

The liquid will begin to aggressively foam because of the high sugar concentration when there is around 1/3 cup remaining. Set Aside to cool

Cream the butter and icing sugar together.

Add the egg and blend the mixture together.

Whisk the flours and BOS together in a separate bowl and slowly add it to the batter. Mix until just blended. Add in lemon zest.

Pipe cookie dough onto baking trays lined with parchment paper

Sprinkle Lavender on cookie tops.

Bake at 90C for first 15 mins (multiple trays using FAN mode)

Continue baking at 135C for next 15-20 mins till cookies golden brown in colour

Remove from oven and let cookies colon trays for about 10 minutes.

Transfer cookies to cooling rack.