Herbs In The Kitchen

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Lavender & lemon Biscuits

by Debs Cook

This recipe was part of my very first article about Lavender written for the Herb Society. If you use really fragrant lavender flowers they are a treat.

Makes 18-24 (Depending on size)

100g Butter
50g Caster Sugar
175g Self Raising Flour
1 Tsp Lemon Zest
2 Tbsp Fresh Lavender Flowers

Method

Cream the butter and sugar together until light and fluffy. Add the flour, lemon zest & lavender flowers and knead well until the mixture forms a dough. Gently roll out on a lightly floured board. Scatter the flowers over the rolled dough and lightly press in with the rolling pin. Cut into small rounds with a biscuit cutter. Place biscuits on a greased baking sheet and bake in a hot oven 450F/230C, gas mark 7 for 10-12 minutes until golden brown and firm to the touch. Remove at once and cool on a wire tray.

Other delicious recipes using lavender are in the Lavender Cookbook by Sharon Shipley.

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