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Visiting the local lavender fields is one of my favourite things to do in the Summer. The dreamy scent and the hum of the bees never fails to make me feel sleepy. Despite going to pick lavender for many years now, I've never actually baked with it, so I thought now would be the perfect time to experiment.
I chose to make shortbread as the buttery texture works well with the delicate floral taste and I also felt like my shortbread recipe one of the most reliable so it could be easily adapted to adding in lavender.
I feel like these biscuits would be great served with a chamomile tea or taken on a picnic to enjoy with friends. If you want to adapt this recipe further, I would recommend adding in lemon zest for an extra citrus punch!
55g Caster Sugar
180g Flour + more for dusting
Method (Makes 8 biscuits)
Beat together the butter and sugar in a bowl until light and fluffy.
Add in half of the flour and fold into the mixture.
Then add in the lavender and mix.
Tip the rest of the flour and mould the dough into a ball with your hands.
Once the mixture has formed a dough, roll it out onto a floured surface.
Using whatever cookie cutter you want (I used this flower cookie cutter) cut out your biscuits and place them gently on a baking tray lined with parchment paper.
Put your biscuits in the fridge to chill for 30 minutes. Pre-heat your oven to 180c.
Bake your biscuits for 15 minutes or until slightly brown. Remove from oven and allow cool on a cooling rack.