I recently found a recipe for sweet lavender biscuits in the July 2006 edition of Country Homes & Interiors magazine. I made them tonight using English lavender leaves, rather than the buds that were recommended, and they have turned out great! I have never cooked using our English lavender before, but definately will in the future – the aroma and taste are sublime! These biscuits were nice tonight as an after-dinner treat, however I can see they would be a great feature at a morning or afternoon tea, too, because they taste great served with a cuppa. Enjoy!
175g unsalted butter
1 large egg, lightly beaten
175g plain flour
1 & 1/2 teaspoons baking powder
6 fresh English lavender buds (or equivalent in leaves), finely chopped, plus a little extra to sprinkle over as garnish
- Preheat oven to 200C, 400F or Gas Mark 6.
- Lighly grease a baking tray with butter.
- Cream the butter and sugar together until pale in colour.
- Add the egg, mixing in well.
- Gradually add the flour, little by little, stirring each time.
- Add the chopped lavender, and mix in well.
- Spoon a teaspoon of the mixture on the tray for each biscuit. I used two thin pizza trays for this and they did a good job, though any thin oven tray will do. Just bear in mind that this recipe makes a minimum of 16 biscuits, so you might find you need to use a second tray.
- Bake in preheated oven for 10 minutes at 200C/400F/Gas Mark 6.
- Remove from the oven and leave the biscuits to cool for a moment.
- At this point I decided to use a cookie cutter to make the biscuits look a little neater/rounder, as they had spread quite a lot while baking. This uniform size will probably make them easier to store, too.
- Lift biscuits with a palette knife or spatula, and put on rack to cool.
Serve with a cup of milky tea – we recommend Earl Grey or English Breakfast for added aroma and sophistication.