French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

Ingredients:

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

Steps:

• 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
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• 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
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc