Lavender Biscuits Recipe
[media id=2932 size=""original"" caption=""Lavender Biscuits, Recipe of the month""]
Lavender Biscuits- May Recipe of the Month
Serves: Makes about 12 biscuits using a 3cm cutter
Time: c.1 hr 15 (including time for chilling the dough) Below you can find the recipe for the beautifully fragrant and light lavender biscuits created by our very own development chef, Chris Search. A wonderful way to use some of the abundance of lavender in the garden at this time of year.
- 150g butter, softened at room temperature
- 75g caster sugar
- 2 teaspoons fresh lavender flowers, or edible dried lavender
- 225g plain flour, sieved
- Using an electric mixer, cream the butter and then add the sugar and lavender.
- Continue to beat until pale and fluffy.
- Add the flour and bring everything together to form a dough.
- Tip on to a floured work surface and very gently knead, until the dough is smooth. Do not over-work.
- Flatten the dough, cover in plastic film and chill in a refrigerator for 10 minutes.
- Gently roll the dough between sheets of parchment to a 4mm thickness and cut out the biscuits.
- Place on a lined baking sheet, prick with a fork and place back in the refrigerator to chill for 30 minutes, before baking.
- When ready to bake, preheat the oven to 150c/130 fan/Gas 2
- Bake the biscuits for around 20 minutes. The shortbread should be golden brown, no darker.
- Sprinkle the biscuits with extra caster sugar and place them on a wire rack to cool and harden, before storing in an airtight tin.
>> Download Lavender Biscuits Recipe Card"