一直喜歡薰衣草的香味, 無奈沒地方種. 新房子的地方比較大, 在搬家前我就先自行種了幾棵. 不過薰衣草雖然好種, 在種下地後的最前一個月是最需要水的(每星期2-3次), 而當時, 新家還在裝潢, 二邊跑的狀況下, 因為疏於照顧, 第一批薰衣草都已經無影無踪了.

學乖了之後, 我等搬完家後才種, 而且還刻意用磚塊圍起一塊小花圃, 並填上花圃用土. 去年九月種下, 到今年三月初已經有了小花苞. 我種了三種不同的薰衣草(羽薰衣草, 甜薰衣草, 另一種忘了名字). 目前看來甜薰衣是長的最快, 最茂盛的. 我還用它做了餅乾. (食譜在下).

這個餅乾香香脆脆的, 奶油味很重, 甜又帶一點點鹹, 還滿適合台灣人口味的.  記得不要烤太焦就是了. 覺得顏色淡一點的比較有賣相.

Rosemary/Lavender shortbread cookies

INGREDIENTS (Nutrition)

• 1 1/2 cups unsalted butter
• 2/3 cup white sugar
• 2 tablespoons chopped fresh rosemary (lavender)
• 2 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons white sugar for decoration (or not)

DIRECTIONS

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

recipe link: http://allrecipes.com/Recipe/Rosemary-Shortbread-Cookies/Detail.aspx