Lavender Shortbread Biscuits

Hi everyone! I know I haven’t posted for a while, but I’ve discovered a gorgeous new recipe perfect for this time of year; Lavender Biscuits. They are very straight-forward to make and don’t take long at all, but I will warn you now that they are extremely more-ish!!!

1) Assemble the ingredients, but don’t preheat the oven yet since the dough will need to chill in the fridge before baking.

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You will need:

– 175g soft butter (the taste is far nicer when you use lightly salted butter or salted butter – unsalted makes them taste rather oily and bland).

– 2 tablespoons of fresh lavender flowers – you can chop them if you want but I just left them as they were. Pick them off the stems to measure them. I got ours from our garden, but if you don’t grow it then I’m sure there are other places you can get it (also, you should grow it – it smells heavenly).

– 100g caster sugar

– 225g plain flour (don’t use self-raising like I did the first go – they were nice but not as good as the plain flour ones).

– Granulated or demerara sugar to coat the sides of the biscuits with (you will be putting this on a plate and rolling the dough on it)

2) Beat the butter until it goes a little lighter in colour, and then mix in the lavender flowers (this is a good way to do it since all the oily ingredients are mixed together). When you’ve done this, add the sugar.

IMG_14143) Mix in the flour gently (mainly so it doesn’t fly out of the bowl and all over the kitchen!).

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4) Use your hands to squish the dough together until it is a smooth ball. Then cut the dough in half.

IMG_14165) Roll the dough into sausage shapes, so that the circumference is about the size you want the biscuits to be and then roll the sausage in the sugar, ensuring it is completely covered except at the ends (as shown below).

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6) Wrap it in cling-film and twist at the ends to seal it, and then put it in the fridge to cool for about half an hour (preferably more – it makes it easier to cut out the biscuits). While they are chilling, pre-heat the oven to GAS MARK 3/160C/FAN 140C/325F/FAN 275F. Also, this is a good opportunity to do the washing up so you aren’t thinking about it when you eat these (it does rather ruin a biscuit moment, having a pile of sticky baking implements lurking ominously behind you).

IMG_14207) Either line two baking trays with baking paper or cover them in flour (I opted for the latter since we ran out of baking paper and they slid off quite easily).

IMG_14218) Take the dough out of the fridge and unwrap it. Then, using a sharp knife, cut the dough into about twelve round slices, evenly sized (but don’t worry if the end ones aren’t the same as the rest).

IMG_14229) Place these on a baking tray, about twelve to a tray.

IMG_142310) Place in the oven and cook for 15 to 20 minutes, until they are golden brown (in a gas oven, it took 18 minutes on the top shelf and longer on the other shelves). Below is a picture of them out of the oven (notice the three-biscuit gap – I have a greedy family and there was a fresh pot of tea).

IMG_143011) When cooled, put them on a plate to serve. They are rather delicious, though I say so myself, and perfect with a cup of tea on a summer’s afternoon!

IMG_1434Have fun making them and, more importantly, enjoy eating them!

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