Wednesday, 28 December 2011

Lavender Biscuits & Lavender Sugar

For the lavender sugar just mix 1kg/2lb 4 oz caster sugar with two teaspoons of lavender flowers. I didn't have a jar big enough so I halved the ingredients and put them into this Kilner jar, the lavender infused sugar should keep well for up to six months. Next year instead of buying culinary lavender flowers I want to try to harvest them from home-grown plants.

Lavender Shortbread

125g/4oz butter
55g/2oz lavender infused caster sugar
180g/6oz plain flour
Icing sugar/optional... I just used caster sugar

Set oven to 190/375f/gas 5
Beat the butter and sugar together until smooth
Stir in the flour to get a smooth paste. Then roll out the paste to 1cm/half inch thick
Cut to any type of shape you like sprinkle with icing sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15 - 20 minutes or until pale golden brown
Set aside to cool on a wire rack

Mine came out slightly too golden so I would start having a peak in the oven after 10 minutes if you like them the colour of the shop bought stuff. These tasted even better the next day. What I liked about the recipe was the minimal amount of ingredients needed to produce something so scrummy.

Recipe adapted from
Culinary Lavender from Cotswold Lavender 3.99 for 100ml jar... Expensive for a small amount but if you make the Lavender sugar then it will go a long way. Nice product.