Last updated: Wednesday July 25th 2018
125g butter, melted
1 T dried lavender flowers
1/4 t salt
1/4 t baking powder
zest from one lemon
2 medium eggs
1 medium egg yolk
juice from 1 lemon
40g chia seeds
40g icing sugar*
1 1/2 Tablespoon milk or lemon juice*
In a small stock pot melt the butter, and allow the lavender to steep over low-medium heat for 15 minutes, remove from heat, and allow to steep another 10-15. If the butter has solidified, reheat just to melt. Strain out lavender flowers.
Preheat Oven to 180 degrees C, and line a 23cm square baking tin with parchment
Combine flour, sugar, salt, baking powder and lemon zest in large bowl. Make a well in the center.
In a medium sized bowl, combine the lavender butter, eggs, egg yolk, lemon juice and milk.
Pour liquid mixture into the well and mix just enough to combine, then stir in the chia seeds.
Pour into prepared pan, and bake for 25-30 min, until knife comes out clean and center is set.
*Once cooled mix icing sugar and liquid together for optional icing!