Lavender Heart Biscuits
Ingredients
- 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
Method
- Cream the butter and sugar together until fluffy
- Stir in the flour and culinary lavender
- Bring the mixture together in a soft ball
- Cover and chill for 15 minutes
- Set the oven at 200°C
- Roll out the mixture on a lightly floured surface and stamp out about 18 using a 5cm heart-shaped cutter
- Place on a heavy baking sheet and bake for about ten minutes until golden
- 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
Ingredients
- 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
Method
- 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
