A few weeks ago I visited the Hitchin Lavender farm and picked two HUGE bags of lavender. It’s been drying out in my kitchen ever since and I decided to make some shortbread biscuits with it. I love shortbread, although usually I make them plain or with a touch of vanilla. I was a bit nervous about how they would taste with the lavender but they are so delicious! This recipe makes about 15-20 biscuits.
- 125g salted butter at room temperature (you can use unsalted, but I prefer salted)
- 55g caster sugar
- 180g plain flour
- 1 teaspoon of lavender
1. Preheat the oven to 170 for a fan oven. 180-190 for a non-fan oven.Method
2. Line a baking tray with greaseproof paper.
3. Bash or chop up the lavender.
4. Mix the sugar and butter.
5. Add the flour and lavender and stir until all the flour is combined.
6. Press the dough together, adding a few drops of water if it’s too dry, and roll into a log shape.
7. Wrap in clingfilm and chill for half an hour.
8. Once chilled, slice the dough into 1cm thick discs.
9. Arrange on the baking tray leaving a bit of space between each biscuit.
10. Bake for 15-20 minutes until they just start to turn golden.
11. Leave to cool while you make a cup of tea.