Lavender flavoured cakes and biscuits are all the rage at the moment. This shortbread is subtle in flavour and goes perfectly with a cup of Earl Grey tea. Of course you can make the biscuits any shape, but hearts are particularly appropriate for Valentine’s Day. It’s an easy, straightforward recipe and should make 15-20 biscuits depending on the size of your cutter.
Ingredients:
- 125g **lavender infused sugar, plus extra for sprinkling
- 225g softened unsalted butter
- 300g plain flour
- 50g ground rice
**Lavender sugar can be obtained at the larger high street supermarkets, however, if you can’t find it you can make your own by mixing 1kg caster sugar with two teaspoons of lavender flowers. Store in an airtight jar for up to six months.
Method
- Grease and line two baking trays with non-stick parchment paper
- Sieve the sugar into a bowl reserving the lavender seeds until later – this prevents the lavender being broken up when creaming the butter and sugar. Add the softened butter and cream together
- Sift the flour and ground rice and add to the mixture, together with the reserved lavender seeds and mix until the mixture resembles breadcrumbs
- With floured hands, work the mixture until it comes together
- Tip onto a floured work surface and knead gently until the dough is smooth. Chill in the fridge for 15 minutes
- Roll out the dough to 5mm thickness and cut out shapes, placing them onto the baking trays. Sprinkle with a little extra lavender sugar and place in the fridge for another 30 minutes
- Preheat the oven to 180C/160 Fan/Gas 4
- Bake the biscuits for 15-20 minutes until pale golden brown.
- Gently place the biscuits onto a cooling rack to cool. Do this carefully as they will be soft. Sprinkle with a little extra lavender sugar if desired