Lavender Biscuits
INGREDIENTS
9oz Plain Flour
4 ½ oz caster sugar
4oz butter
2oz margarine
12 heads of lavender, (flowers stripped from stems)
Make sure the lavender is picked on a dry day. It is easiest to strip the flowers from the top towards the bottom of the stem.
METHOD
Either put all the ingredients in a food processor and pulse until the mixture forms a ball or...
Put the flour, sugar, butter and margarine in a bowl. Rub the fats into the dry ingredients.
Knead gently until it is starting to come together, then add the lavender flowers.
.Continue kneading until the mixture gathers into a ball.
Roll out the dough on a lightly floured surface to approximately ¼” (5mm) and cut out biscuit shapes.
Transfer the biscuits to a lightly greased baking tray ( you may need to support them with a knife during transfer). Sprinkle with caster sugar.
Bake for 15 – 20 minutes at Gas 3, 160*C, until pale golden.
Leave on the tray for 10 minutes to harden then transfer to a cooling rack.
If you have time place the sugar and lavender in a sealed container or plastic bag the day before you are making the biscuits and leave overnight for the aroma to infuse even more.
9oz Plain Flour
4 ½ oz caster sugar
4oz butter
2oz margarine
12 heads of lavender, (flowers stripped from stems)
Make sure the lavender is picked on a dry day. It is easiest to strip the flowers from the top towards the bottom of the stem.
METHOD
Either put all the ingredients in a food processor and pulse until the mixture forms a ball or...
Put the flour, sugar, butter and margarine in a bowl. Rub the fats into the dry ingredients.
Knead gently until it is starting to come together, then add the lavender flowers.
.Continue kneading until the mixture gathers into a ball.
Roll out the dough on a lightly floured surface to approximately ¼” (5mm) and cut out biscuit shapes.
Transfer the biscuits to a lightly greased baking tray ( you may need to support them with a knife during transfer). Sprinkle with caster sugar.
Bake for 15 – 20 minutes at Gas 3, 160*C, until pale golden.
Leave on the tray for 10 minutes to harden then transfer to a cooling rack.
If you have time place the sugar and lavender in a sealed container or plastic bag the day before you are making the biscuits and leave overnight for the aroma to infuse even more.