One of the things I love most about summer is the abundance of fresh herbs in my garden – being able to just pop outside and pick fresh rosemary, mint or coriander and not having to rely on dried or frozen herbs or on the limp packed herbs in the supermarket is wonderful.
And a special delight is the availability of lavender for cakes and biscuits! Now that the lavender in my herb beds and borders is in bloom, I am constantly baking lavender biscuits – they are so quick and easy to make and such a lovely summery treat….
I’ve tried and tested several recipes over the years, but I think this one is the best:
- 150 g unsalted butter
- 100 g caster sugar
- 225 g plain flour
- 1 egg yolk
- 1 tbsp lavender leaves, finely chopped
- 1 tsp lavender flowers, removed from the spike
- Preheat the oven to 160°C. Line two baking sheets with baking parchment.
- Cream the butter and sugar together in a bowl with a handheld mixer or a wooden spoon until light and fluffy. Sift in the flour and incorporate into the mixture. Add the egg yolk and the lavender leaves and mix well with a knife.
- Turn the mixture out on a lightly floured surface and knead with your hands until smooth.
- On a lightly floured surface roll out the dough about 3 mm thick, scatter over the lavender flowers and lightly press them in with a rolling pin. Cut out with a 2″ fluted cutter, place on the prepared baking sheets and bake each sheet on the middle shelf of the oven for about 14-16 minutes until firm and pale golden.
- Cool on the sheets for about 5 minutes, then transfer to a wire rack and allow to cool completely.
Store in an airtight container for up to one week.
……or enjoy fresh from the oven with a cup of tea!
Yesterday while I was in the kitchen making biscuits it was all grey outside and there was even some rain, but in the afternoon the sun came out again. I took my tea and biscuits and yarn and hook outside and enjoyed the sunshine on our garden bench – pure bliss!