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Lavender and White Chocolate Cookies for #mentalhealthawarenessweek

Has anyone noticed anything a little different about My Kitchen Drawer? It’s nothing too drastic, so perhaps not, but the eagle eyed of you will have seen an addition of Categories to the menu bar. I’m also in the process of giving MKD a bit of a facelift so the flow and feel is more in-keeping with the brands new direction.

So why the sudden change? Well truth be told this isn’t that sudden, these ideas have been in my mind for a while but I’ve struggled finding the time to bring them to life. After a busy start to the year, working on my new book, putting our house on the market, baking content and working full time, a few weeks ago I decided to take myself away from the internet and realign my goals. I can’t tell you how refreshing it’s been to just take myself away and allow my brain a little bit more space to breathe. Freeing my thoughts of daily Instagram photos and stories and baking blog content has given me an opportunity to think about what I want long term from my little corner of the internet and how I want to evolve My Kitchen Drawer in the future for me and you.

“Whilst I’m living in this half and half world of busy corporate job by day and baker/writer by night I’ve realised I simply have to ease the pressure for my own mental wellbeing”

Now I’ve given myself the chance to do this, I’ve also made the conscious effort to try not to put too much pressure on myself. Those close to me will know that I’m somebody who rushes around 100mph both physically and mentally, and I seek a sense of achievement in almost EVERYTHING I do. So you can imagine not reaching that level of achievement can be disappointing, and the pressure I put on myself to reach it can also be overwhelming. Whilst I’m living in this half and half world of busy corporate job by day and baker/writer by night I’ve realised I simply have to ease the pressure for my own mental wellbeing, so Instagram posts will not be daily and I’ll bake content when I want to bake instead of because I have to.

One bake I certainly didn’t need any persuasion for were these Lavender and White Chocolate Cookies. Lavender is the scent of this season and I am completely obsessed with the lavender fields that burst into hues of purple this time of year.

There are also many health benefits of lavender and it’s a great herb to treat nervousness, depression and headaches, as well as digestive concerns including loss of appetite and nausea.

So in the light of #mentalhealthawareness week if you’re reading this and are in a similar situation to me, I hope this encourages you to take some time to allow your brain to breathe and bake these Lavender and White Chocolate babes.

Lavender and White Chocolate Cookies

Turn your favourite soft cookie into a white chocolate dream laced with scents of lavender. The perfect springtime snack and perfect with a cup of Earl Grey Tea.

Course Snack
Cuisine Cookies
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 16


  • 160 g caster sugar
  • 1 egg
  • 1 tbsp fresh lavender
  • 1/2 tsp lavender food colouring
  • 1 tbsp milk
  • 260 g plain flour
  • 1/2 tsp baking powder
  • 100 g white chocolate


  1. Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with baking paper.

  2. Put the caster sugar and fresh lavender into a food processor and blitz the two together for 2-3 minutes to allow the lavender to scent the sugar. 

  3. Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the lavender sugar and beat again until fluffy and light. 

  4. Stir in the egg, then in a small dish milk the lavender food colouring with the milk and add this to the sugar, butter and egg mixture. 

  5. Add the flour and baking powder and gradually combine to form a soft dough. Stir in the white chocolate chips.

  6. Shape the dough into a ball and wrap it in cling film and leave to chill in the fridge for 30 minutes.

  7. Split the dough into 16 pieces, then roll into a ball and space them out on the trays so they have room to spread a little.

  8. Bake for 16-18 minutes, until lightly golden. Leave to cool for a few minutes, before moving onto a wire rack to cool. 

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