Jekka's Lavender Oat Cake Recipe

Jekka's Lavender Oat Cake Recipe

For the perfect afternoon’s treat serve Jekka’s Lavender Oat Cakes with a cup of tea or a herbal infusion along with a bowl of clotted cream and fresh fruits, especially raspberries.

This recipe goes along with the herbs in our Jekka's Evergreen &  Perennial Collection Herb Boxes.

Makes approx. 12 biscuits


  • 75 g unsalted butter, plus extra for greasing;
  • 75 g self-raising flour;
  • 75 g porridge oats;
  • 75 g sugar;
  • 1 tbsp golden syrup;
  • 1 tbsp milk;
  • 1 tsp lavender leaves, removed from the stem and finely chopped;
  • 1 tsp of lavender flowers, removed from the flowering spike and left whole.


  1. Pre-heat the oven to 180 deg C.
  2. Line a baking sheet with parchment.
  3. Sift the flour into a bowl, add the oats, sugar and mix well.
  4. In a small pan, over a low heat, melt the butter with the syrup and milk and stir until well amalgamated.
  5. Add the flour, oats, sugar and lavender leaves to the small pan and mix well;
  6. Remove the pan from the heat and stir in the lavender flowers.
  7. Place a tablespoonful of mixture onto the prepared baking sheet and shape into rounds, leaving a space between each.
  8. Pop into the oven and bake for 10 -15 minutes until golden brown.
  9. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
  10. Lift and place on a wire rack until completely cool.
  11. Serve and enjoy!

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.

Wish to learn more about Lavender? See Jekka's Guide to Lavender.