Wednesday, 9 September 2015

Lemon and Lavender Biscuits

There is nothing about these biscuits that isn't perfect - they are rich and buttery, they are light and flavourful, the lemon zest is uplifting and lavender add a hint of french sophistication - and lets face it I need all the sophistication I can get!

They go perfectly with an afternoon cup of tea - bringing in mind elegant teas in the garden with floaty summer dresses, big hats and cricket on the green! -  Very Bertie Wooster!

It's a nice idea to dry a pot of lavender buds so you can make these biscuits during the long winter evenings just to remind you of hot summer days.......

Recipe - Makes 24

6oz Butter
3oz Caster sugar plus 2 extra tablespoons for lemon sugar
9oz Flour - plain
zest of a lemon - keep a large pinch of zest to one side - for the lemon sugar
3 or 4 sprigs of lavender - that are still in bud
a few drops of vanilla essence

Pre heat oven to 180C/Gas 4

Weigh out your ingredients, zest your lemon and chop the butter into chunks....

Pull the lavender buds off the stalks - you need about a tablespoon.....

Pop all the ingredients into a mixing bowl - remembering to keep a pinch of zest to one side. Set your mix going at a medium speed ....

Initially it will combine into a breadcrumb like consistency, keep the mixer going and eventually the mixture will form a firm cookie dough which will leave the sides of the bowl clean.

Form the mixture into a ball, roll out to 5mm thick, onto a floured board and cut into biscuits - whatever shape or size is up to you - I used a 6cm round fluted cutter - as you can see....

Place the biscuits into the oven to cook for about 10-15 minutes - you don't want then to colour too much.

Whilst the biscuits are cooking you can make up the lemon sugar. Place the sugar and lemon zest into a bowl and rub them together with your fingers. After a few minutes the sugar starts to yellow and take on the lemon flavour you can keep going until the zest has almost disappeared into the sugar or your can stop after a few minutes whilst you still have discernible pieces.

Once your biscuits are cooked remove them from the oven, sprinkle with the sugar and leave them to cool for about five minutes before moving them to a cooling rack.

Once they have cooled store in an airtight container.

Hope you all have a good day
Love Lizx

Here's my printable recipe

 Lavender biscuits