Step 1

In the bowl of a food processor, combine the sugar and lavender buds. Blend for a few seconds just until the lavender begins to break down but before the sugar turns into a powder.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment add the softened butter. Add the lavender sugar to the butter and beat on medium speed until creamy and fluffy. Scrape down the sides of the bowl and beat again to ensure the butter and sugar are completely blended.

Step 3

Add the honey and vanilla extract and beat until combined. Then add the 2 egg yolks and blend until the egg yolk are fully incorporated into the butter mixture. Stop and scrape down the sides as needed.

Step 4

In a separate bowl combine the flour and kosher salt and whisk to combine. Add the dry ingredients to the mixer and blend on low just until the dough comes together. Do not over beat.

Step 5

Scrape the dough out onto the counter and press together. Cut the dough in half and form into two discs. Wrap with plastic wrap.

Step 6

Chill the dough in the fridge for 30 minutes. If you leave the dough longer, it will harden considerably due to the high butter content.

Step 7

Preheat the oven to 350 deg F. Line two baking sheets with parchment paper and set aside. Beat the whole egg for the egg wash. Set aside.

Step 8

On a lightly floured surface, roll one disc of dough into a rectangle shape roughly 9 inches by 6 inches and ¼ inch thick. Cut the dough into 6 squares (3 squares by 2 squares) that are about 3 inches by 3 inches. Use a lifter to transfer the squares to the parchment-lined baking sheets. Repeat with the second disc of dough.

Step 9

Use the back of a heavy knife to press an X shape on top of the squares. Brush the tops evenly with the egg wash. Bake for 10 to 15 minutes until the lembas is golden in colour and just beginning to brown around the edges.

Step 10

Let cool on the baking sheet for a few minutes and then carefully slide the parchment paper onto the counter to cool completely. Enjoy!