The English lavender in our garden is blooming beautifully at the moment and I couldn’t resist baking these floral-scented biscuits, which are lovely for afternoon tea, or you could even serve them crumbled or whole with dessert. These rich and buttery treats are so easy to make and will really melt in your mouth. I ran out of cake flour and so used self-raising flour for my last batch above. The biscuits spread a bit in the pan and turned out a bit more springy than usual. They were delicious nevertheless, although I still prefer them made just with plain flour as per the recipe below. They really do need the butter so whatever you do, do not opt for margarine.
60g caster sugar; 120g butter; 240g cake flour; 1 to 2 tbsp (depending on how much flower power you want!) fresh English lavender flowers, finely chopped, 1 egg yolk.
Cream the butter and sugar together until it is light and fluffy. Sift the flour in, add the lavender and mix through with a wooden spoon, then add the egg yolk and mix some more until the dough starts to come together. Turn the mixture out onto a lightly floured surface and knead until smooth.
Shape the dough into two or three cylindrical shapes, each about 5cm in diameter. Cover and put into the fridge for 20 minutes or so; meanwhile preheat your oven to 180 degrees C. You can then either slice each cylinder of dough into rounds of about half a centimetre thick, which should give you about 20 biscuits in total, or else you can roll the dough out onto a lightly floured surface and cut out shapes using a cookie cutter. Place the biscuits on a greased baking sheet and bake them for about 15 minutes, or until golden.
Transfer to a wire rack to cool. The biscuits will keep at least for a few days, probably longer, although they are so delicious that have never had any left after more than two days!