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.
Ingredients
- 150g butter, softened at room temperature
- 75g caster sugar
- 2 teaspoons fresh lavender flowers, or edible dried lavender
- 225g plain flour, sieved
Method
1. Using an electric mixer, cream the butter and then add the sugar and lavender.
2. Continue to beat until pale and fluffy.
3. Add the flour and bring everything together to form a dough.
4. Tip on to a floured work surface and very gently knead, until the dough is smooth. Do not over-work.
5. Flatten the dough, cover in plastic film and chill in a refrigerator for 10 minutes.
6. Gently roll the dough between sheets of parchment to a 4mm thickness and cut out the biscuits.
7. Place on a lined baking sheet, prick with a fork and place back in the refrigerator to chill for 30 minutes, before baking.
8. When ready to bake, preheat the oven to 150c/130 fan/Gas 2
9. Bake the biscuits for around 20 minutes. The shortbread should be golden brown, no darker.
10. Sprinkle the biscuits with extra caster sugar and place them on a wire rack to cool and harden, before storing in an airtight tin.
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