250 gram butter
250 gram good quality dark chocolate
1 cup white sugar
1 cup dark brown sugar
2 teaspoons Culinary Lavender
1 cup plain flour
2 teaspoons vanilla extract
1/2 teaspoon salt
Melt butter and chocolate in the top of double boiler. Cool slightly.
Pulse Culinary Lavender and 1 tablespoon of the white sugar in a spice of coffee grinder until pulverised.
In a large bowl, beat together the eggs, salt, sugars and vanilla. Whisk in the chocolate mixture then fold in flour and lavender until just combined.
Prepare a swiss roll pan by greasing and lining with baking paper. Pour the batter into the pan and bake at 250C for 35 to 40 minutes, or until it looks shiny and is beginning to crack on top. Cool in the pan. Cut into squares. Store in an airtight container.