Lavender Heart Biscuits


  • ½ cup unsalted softened butter
  • ¼ cup castor sugar
  • 1 tablespoon pre-dried English Lavender (angustifolia) flower heads with 1 ½ cups plain flour
  • 2 tablespoons castor sugar for sprinkling


  1. Cream the butter and sugar together until fluffy
  2. Stir in the flour and culinary lavender
  3. Bring the mixture together in a soft ball
  4. Cover and chill for 15 minutes
  5. Set the oven at 200°C
  6. Roll out the mixture on a lightly floured surface and stamp out about 18 using a 5cm heart-shaped cutter
  7. Place on a heavy baking sheet and bake for about ten minutes until golden
  8. Leave the biscuits to stand for five minutes then, using a palette knife, transfer them carefully from the baking sheet on to a wire rack to cool completely

Makes approximately 18 biscuits

Lavender Cookies


  • 1 cup castor sugar
  • 125gms softened butter or margarine
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon granted lemon rind
  • 1 tablespoon pre-dried English Lavender (angustifolia) heads
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • Pinch of salt


  • Preheat Oven 220C
  • Cream butter & sugar. Beat in lemon juice, egg, rind and English Lavender (angustifolia) heads
  • Sift dried ingredients and combine with mixture to make soft dough
  • Form into a ball, wrap in foil and chill for 30 minutes
  • Break off small pieces of dough and form into balls with floured hands
  • Place on greased trays, leaving space to spread between
  • Flatten with a fork dipped in flour
  • Bake 10 minutes or until light brown
  • Cool on wire racks

Serve dusted with icing sugar and decorate serving plate with fresh lavender. Keep in airtight tin. A few sprigs of dried English Lavender (angustifolia) kept in tin will perfume cookies

Makes 36 cookies


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