During a recent visit to Northallerton for my Betty’s Cauliflower Cake fix I discovered the most amazing Deli, Lewis and Cooper. Among the fabulous treats I piled into my basket was a tiny jar of edible lavender. I’ve been searching local foodie hotspots for this delicious grandma inspired treat for months so I was ecstatic to finally bring my search to an end.
After some deliberation I decided to turn my delicate dried buds into the lavender scented shortbread from one of my most favoured cookbooks Eat Me.
To give them a more delicate flavour I decided to grind the lavender buds with the sugar rather than chopping them. I felt a scent of the flower would be better than having to pick the buds out of your teeth.
Lavender Scented Cookies
110g unsalted butter
55g caster sugar
170g plain flour
1tsp dried edible lavender or 2tbs of fresh – roughly chopped
Preheat oven to 200C and grease a large baking sheet.
Cream together the butter and sugar till pale and fluffy. Stir in the flour and lavender and bring together in a soft ball. Wrap in cingfilm and chill in the fridge for 30 minutes.
Roll out the dough on a lightly floured surface. Using a pretty cutter, stamp out biscuits reroling the scraps when necessary. Place on the baking sheet and bake in the preheated oven for around 10 minutes or until lightly golden.
Leave the biscuits on the baking sheet to cool for 5 minutes before transfering to a wire rack.
Once cooled, I dipped the biscuits in lavender chocolate and dusted the with some pretty pink sprinkes. Enjoy with a cup of earl grey tea.