Lavender & Lemon Biscuits

During summer, flowers are everywhere. You can see lots of lavender and there is a strong fragrance.
Lavender is one of my favourite flowers. Sometimes, I sew a little bag and place the lavender seed inside to keep inside the wardrobes. It can keep the bugs away our clothes. Or hang a few sprigs of dry lavender next to the door, it will keep the fly away.
This time I try to put lavender flowers into my baking. When the biscuits bake in the oven, it brings all the fragrance out all over my kitchen. So good!

Lavender & Lemon Biscuits

Ingredients: (Serves approx 36)

  1. Unsalted butter (straight from fridge)      120g
  2. Golden brown caster sugar                      50g
  3. Lavender flowers ( without stalks )          1 tbsp
  4. Self-raising flour  ( sifted )                         175g
  5. Fine semolina flour  ( sifted )                     25g
  6. Pinch of salt
  7. Fresh lemon juice                                      1 tbsp
  8. Finely grated lemon zest                           1 tsp

You will also need:

  • 5 cm round cutter

Method:

  • Slightly chop the lavender flowers and set aside.
  • Put the cold butter and caster sugar in a mixing bowl. Use an electric whisk to blend it until pale and fluffy. Add the lemon juice and zest, and blend it for few seconds. Add the lavender flowers.
  • Add sifted self-raising flour, semolina and pinch of salt. Use a spatula to mix all ingredients together to form a soft dough.
  • Put the soft dough on a large sheet of cling film, and top with another large sheet of cling film. Slightly press down, and use a rolling pin to roll it flat to about 3 – 4 mm thickness.
  • Place it on a chopped board and chill it in fridge for about an hour.
  • Preheat the oven to 160C/Fan 140C/325F/Fan 275F/Gas 3.
  • Take the dough out from fridge and remove the top cling film. Use a 5 cm cutter to stamp out individual shapes. Place on prepared trays, spacing them at least 3 cm apart, and sprinkle with caster sugar.
  • Bake in the preheated oven for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.

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