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12
Easy
By Peter Gordon
Published 2003
I have made lavender palmiers many times, most notably at two wine events held in New Zealand’s Hawke’s Bay. I won’t assume you’ll be able to get edible lavender all year round, so this mixture comes a close second in the ‘yum yum stakes’. These are best served with a creamy dessert, or alone with a strong coffee.
Roll pastry to a rectangle about