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LAVENDER BISCUITS

Delicate, Fragrant & Perfect with a Cup of Earl Grey. A Real Garden Treat.
 

There’s something timeless about a simple biscuit, especially one gently perfumed with garden lavender. These are crisp-edged and buttery, with just the right whisper of floral sweetness. They pair beautifully with tea, make charming gifts, and carry the scent of summer with every bite.

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Use culinary lavender for the best (and safest) flavour—just a little goes a long way.

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INGREDIENTS - makes 12

  • 100g unsalted butter, softened

  • 50g caster sugar

  • 1 tbsp icing sugar (for tenderness)

  • 1 tsp lavender (lightly crushed in a mortar)

  • ½ tsp vanilla extract

  • 125g plain flour

  • 15g cornflour (for melt-in-the-mouth texture)

  • Pinch of fine sea salt

  • 4g edible flowers - we have used pansies and violets

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HOW TO

  • Preheat – Heat your oven to 170°C (150°C fan) or Gas Mark 3. Line a baking tray with parchment.

  • Cream the butter & sugar – In a mixing bowl, beat the butter, caster sugar, icing sugar, and vanilla until pale and fluffy. Stir in the crushed lavender.

  • Add the dry ingredients – Sift in the plain flour, cornflour, and salt. Mix until it forms a soft dough. If it feels too sticky, add a touch more flour.

  • Shape – Roll the dough into 12 small balls, then flatten gently with your fingers or the base of a glass. 

  • Once done place a sheet of non-stick baking paper, big enough to cover the dough, over the top of the biscuits then gently roll your rolling pin back and forth over the biscuits a few times, so the flowers are pressed into the dough. Be careful – you should be aiming to keep the shape of the biscuits in the dough as much as you can. Remove the baking paper.

  • Chill (optional but helpful) – For extra definition, chill the shaped biscuits for 10–15 minutes before baking.

  • Bake – Bake for 12–15 minutes until just turning golden at the edges. Don’t overbake—you want them pale and tender.

  • Cool & serve – Let cool on the tray for a few minutes before transferring to a wire rack. Store in an airtight tin and enjoy within a week.

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Nutritional Advice (per biscuit, approx.):​

  • Calories: ~110 kcal

  • Fat: 7g

  • Carbs: 10g

  • Sugar: 4g

  • Protein: 1g

  • No preservatives, no additives—just flour, butter, and bloom.​

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