I would love to showcase my garden springing back to life this Spring... unfortunately, this year, I have no lavenders bloom, no roses, no daisies, no Pom-Pom blooms......only Joey Kangaroo Paws ~ which has lost much of its glory (its the winter species), Frangipanis~slowly waking up from its winter slumberland, buds of gardenias has yet to blossoms ...
Don't be disheartened (that's me telling myself...)...as I'll be sharing photos of flowers NOT from my garden... but flowers that I came across from my morning walk around the neighbourhood and my recent 'drive' to King's Park ...
I'll shush now... Enjoy my Spring displays...
|The beauties of Everlasting Flowers and Kangaroo Paws|
Even weeds look pretty in Spring... can you spot which is the weed?
.... the only 'lavender' that I could display for Spring 2012...
Lisa H. xox
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Recipe (adapted from Love Food Cookbook)
225g butter at room temperature
175g castor sugar
1 large egg
250g plain flour
2 teaspoon baking powder
1 tablespoon lavender
Royal Icing ~ refer to Joy of baking (note* I halved the quantity)
- Pre-heat oven to 180C
- Using hand held beater, beat butter and sugar till light and fluffy.
- Add in egg. Mix well.
- Add in twice sifted plain flour mix (sift with baking powder) and lavender flowers.
- Spoon into a piping bag and use a 8mm nozzle and piped onto baking tray lined with greaseproof paper. Alternative ~ spoon straight onto lined baking tray.
- Bake for 12-15 mins.
- Leave it to cool before decorating with Royal Icing.