Lavender biscuits recipe
By popular request, here's the recipe for the lavender biscuits I brought along to the seed-saving workshop:
Ingredients
125 g caster sugar
12 dried lavender flowers (home-grown, un-sprayed)
225 g butter, softened
225 g plain flour
120 g ground rice (aka rice flour)
Pinch of salt
Extra caster sugar to decorate
Method
125 g caster sugar
12 dried lavender flowers (home-grown, un-sprayed)
225 g butter, softened
225 g plain flour
120 g ground rice (aka rice flour)
Pinch of salt
Extra caster sugar to decorate
Method
- Whiz the caster sugar and lavender flowers in a food processor for about 10 seconds.
- Cream the butter and lavender sugar in a large bowl until light and fluffy, then stir in the flour, ground rice and salt.
- Knead the ingredients into a dough (use your hands), then roll into a log, wrap in cling film and chill in the fridge for at least 30 minutes until firm. You can flatten the sides of the log to give square biscuits if the mood takes you.
- Heat the oven to 190 deg C or Gas Mark 5 (adjust temperature downwards for fan ovens).
- Cut your log into thin slices and place on baking sheets. No need to oil the baking sheets as there's enough fat in the biscuits to do the job!
- Cook for 15 to 20 minutes until pale gold in colour, then remove from oven and sprinkle immediately with caster sugar.
- Leave to cool on the trays for a few minutes before transferring to a wire cooling rack to finish cooling.
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