As snow has fallen here in the south-east of
The moment made me think of how perfect lavender biscuits can be with a cup of tea. Here’s a very simple recipe, though if you find the taste of lavender too strong you could use sugar that has been stored in a sealed jar with sprays of lavender rather than the chopped flowers.
65 g caster sugar
4 tablespoons icing sugar
1 handful finely chopped lavender, fresh or dried
1 teaspoon grated lemon zest
160g plain flour
Pinch of salt
Cream together the butter, caster sugar and icing sugar until light and fluffy. Mix in the lavender and lemon zest. Combine the flour, cornflour and salt before adding to the butter and sugar mixture. Blend well until you have a smooth dough. Roll the dough into a ball, cover with cling film and refrigerate for an hour. Heat the oven to 170 C / Gas mark 3. On a lightly floured surface, roll out the dough out to about half an inch in thickness. Cut into shapes and place on baking trays. Bake for about 20 minutes or until biscuits just begin to brown at the edges.
If that’s whetted your appetite, here’s a delicious-sounding recipe for lavender and mint shortbread cookies from Woody Creek Lavender Farm in the
It sounds an idyllic place. “Our family lives simply and happily on our 27-acre farm east of
What is it about lavender farms that haunt the imagination, the very thought of which gives a sense of ease and contentment? I think it’s the way the senses seem to conjure up the fragrance at the very mention of the word.