I found and slightly adapted this recipe by Gordon Ramsey in the magazine section of the Saturday Times a few weeks back and had been wanting to cook it for some time. In England we seem to associate lavender with old ladies and bath products rather than as a flavour and delicious addition to food. Eventually having been away for the weekend in the country I begged some lavender from my hostess brought it back to London and dried it in readiness, there is just enough left for another batch…..
They are delicious and very very short – perfect with espresso. Their shortness and subtle flavour reminds me of childhood memories of my mother’s “Lemon Fork Biscuits”.
Next time I am going to use a little less sugar and add rosemary for flavouring.
Easy Lavender Shortbread Biscuits
- 50 g sugar
- 130 g butter (at room temperature)
- 200 g self-raising flour
- 1 tbsp chopped lavender leaves
- 2 tsp lavender flowers
- Using an electric mixer cream butter and sugar together, then beat in the flour and lavender leaves, once the mixture starts to come together (initially it will be very crumbly) press it together with the heel of you hand, then turn it out onto a floured surface and kneed briefly.
- Lightly chill the dough for 20 mins then roll to the thickness of a pound coin. Use a pastry cutter to cut the biscuits, press a few lavender flowers onto each biscuit, transfer to a baking parchment covered sheet (I use any old cheap grease proof paper) and bake at GM4/ 180C.
- Bake for 8-10 minutes – until golden, remove from oven and peel from the baking paper when firm and transfer to a wire rack.
For more floral lavender inspiration you may be tempted by my roasted tinned apricots with lavender.