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Updated: Jun 7, 2022


  • 50 gms Unsalted butter (room temperature)

  • 80 gms Cake flour

  • 3 tablespoons Dried blueberries

  • 25 gms Icing sugar

  • 1/4 teaspoon Lavender extract

  • 1 tablespoon Açai berry powder


  • Preheat the oven to 350 degrees Fahrenheit.

  • In a separate bowl, sift flour and açai berry powder.

  • In a bowl with a hand mixer, beat the butter butter until smooth and creamy (about 1 minute).

  • Add the icing sugar and beat until it’s fluffy and pale in colour.

  • Add in the lavender extract, beat until incorporated.

  • Sift the flour mixture into the wet mixture in 2 additions to incorporate.

  • Gently fold in the flour mixture into the wet mixture until you get a creamy mixture.

  • Mix only until combined. Do not over mix the batter.

  • Divide the dough in half and then roll each half between two sheets of parchment until it is about 1/4 inch (0.6cm) thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles.

  • Cut the cookies from the rolled dough in star shape or any other shape with a cookie cutter.

  • Place on a parchment lined baking sheet, space if about 2 inches apart.

  • Gather up the scraps and re-roll.

  • Bake the cookies for about 15 minutes, or until the cookies are lightly browned and crisp.

  • Allow the cookies to cool completely on a wire rack.

TIP: Store the cookies in a air tight container for about a week.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!

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