Beautiful calming lavender, the scent is so distinctive, even the bees can’t resist it. I have a huge lavender bush in my small front garden. It has grown so much in the last 3 years. I just love how natural it is and how much the bees adore it. This is my first time baking with its pretty purple buds and it won’t be my last.
These shortbread biscuits are delicious, yes they taste floral but thats the point. If you are not swayed by the lavender just use the zest of a full lemon or orange in its place.
We hope you try them, they are the perfect tea time sweet treat. Browse our baking aisle for the organic dry ingredients.
Lou 🙂
Ingredients: Makes 18
- 175g soft vegan butter
- 2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
- 100g caster sugar
- 250g plain flour
- Sprinkle of brown sugar
Method:
Step 1: Line an 8in x 8in baking tin with parchment paper.
Step 2: Beat the butter and lavender together first to get the best flavour from the lavender. Beat in the sugar then mix in the flour to form a dough ball.
Step 3: Gently press the dough into the prepared tin, use an extra square of parchment paper to smooth out the dough with your hands, get it right into the corners. Remove the extra parchment paper and discard.
Step 4: Use a butter knife to mark the dough into 18 biscuits, cutting right to the bottom of the tin, see the photos. Prick with a fork and sprinkle with brown sugar. Put the tin in the fridge to firm up for 1 hour.
Step 5: Preheat the oven 170ºC. Bake the shortbread for 20-25 minutes until pale brown.
Let them cool completely then cut again along the lines to separate and enjoy with big mugs of tea.
