If there’s one thing that I really love, it’s lavender. Really, anyone who knows me will tell you that. It’s so fresh and clean and relaxing. Which is why I will literally find any excuse to add it into my life. I even went so far as to make my own lavender extract (3:1 vodka and dried lavender infusing over 2 weeks and stored in a clean glass jar).
So what does this have to do with Passover? Well, upon making our own matzah last year for the first time, my husband proclaimed that we were never buying matzah again. We owe our success to Modern Jewish Baker by Shannon Sarna and her very thorough section on making matzah that doesn’t suck. Her recipe for Cinnamon Sugar Matzah in particular was highly inspirational to me.
This year, we experimented with all kinds of flavors, like Everything Bagel Seasoning, rosemary, and even a red pepper one. But the real winner was the recipe that I developed for lavender matzah. Even my mom said it was everything she wanted matzah to be, haha!
Matzah isn’t that complicated a recipe anyway, so adding in flavor is not only really fun, but adds an extra level of fun to the Passover prep. The drizzle of almond bark and extra sprinkle of lavender buds and colorful sugar add just the right amount of sweetness to make these “cookies” the perfect post-seder dessert. They’re also an excellent pick-me-up with a cup of afternoon tea.
Some things to keep in mind for making your own matzah: it’s a team effort since it needs to be made in less than 18 minutes. If you choose to use cookie cutters, don’t worry about the scraps. They will bake up nicely and make a really lovely cereal for weekday breakfasts. Otherwise, these will taste and look just as good as squares or rounds or whatever shape you roll them out to be.