…diddle diddle…Lavender Biscuits!
Ever since I indulged in a lavender infused creme brulee at a French pub here in London, the taste of fragrant lavender has been lingering in my memory. You would be forgiven to thinking that lavender is best suited to pot pourri pots or those drawer sachets that grannies often make. However, I can promise you that when infused into baking or desserts, it is delicious! The heady aroma that one normally associates with lavender mellows out into a delicate floral very slightly citrus flavour.
I dug out my heart shaped cutters.
I then found a recipe in Xanthe Milton’s “Eat Me” book. I love this book, its packed with pretty looking treats. The recipe is simple and the results ridiculously yummy!
♥ Lavender heart cookies ♥
- 110g/4oz unsalted butter
- 55g/2oz caster sugar (I used a bit less about 50g)
- 170g/6oz plain flour
- 2 tbsp fresh lavender florets or 1 tbsp dried culinary lavender, roughly chopped
- 2 tbsp icing sugar for sprinkling (optional)
Preheat oven to 200°C/400°F/Gas 6.
Cream together butter and sugar until pale and fluffy.
Stir in flour and lavender and bring together in a soft ball.
Cover and chill for 15 minutes.
Roll out dough on a lightly floured surface.
Using a 5cm/2in (I used a smaller one) heart-shaped cutter, stamp out 18 biscuits.
Place on a baking sheet and bake for 10 minutes, until just golden.
Leave biscuits on the baking sheet for 5 minutes to set. Then tranfer to a wire rack to cool further.