French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

Ingredients

• 200 g white caster sugar
• 6-10 heads dried lavender
• 3 vanilla pod

Directions

1. 1

   Place the lavender heads and about 2 tablespoons sugar into a food mixer, or coffee/spice blender. Pulse together for about 1 minute or until the lavender is ground, the same consistency as ground spices.

2. 2

   Place the rest of the sugar into a large mixing bowl & add the ground lavender and sugar mix.

3. 3

   Mix well.

4. 4

   In tall jar, Kilner jars are good, pour half the lavender sugar; place the three vanilla pods in the jar, towards the outside so they may be seen,.

5. 5

   Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar.

6. 6

   Seal and keep for about 2 weeks before using,.

7. 7

   Store in a dark, dry and cool place.

8. 8

   This lasts up to 1 year and the vanilla pods can be used numerous times again, after the sugar has finished.

9. 9

   Use in cakes, biscuits, cookies, jams, cream desserts, ice-cream, pies and tarts, crumbles, trifles and junkets etc.