This weeks bake is combining two things I love best; flowers and baking. I love the smell of lavender and have used it in baking before but not for a long time, so when walking around the garden I felt inspired to incorporate it into my #Willeysweeklybake. The Biscuits are a variation on shortbread, very simple recipe but produces crisp and creamy biscuits. I used the lavender biscuits recipe from Mary Berry’s Baking Bible.
- 175g of Softened butter
- 2 Table spoons of freshly picked lavender flower and young leaves (You can use dried but these tend to be strong so half the amount used)
- 100g of Caster sugar
- 225g of Plain flour
- 25g of Granulated sugar
- Line 2 baking trays with baking parchment or grease proof paper.
- Beat together the softened butter and lavender flowers in a large mixing bowl, beating them will release the oil from the flowers meaning more flavour.
- Cream in the caster sugar to the butter mix and once mixed add the flour, may be quite dry so bring together in a ball using hands to knead slightly.
- Shape into two 15cm long sausages then roll in the granulated sugar to give an even coating, wrap the sausages up and cool in fridge for about 30 minutes or until firm.
- Pre-heat oven to 140 degrees celsius for fan oven.
- Cut each sausage into about 10 even slices and place on trays leaving enough space for the biscuits to spread. Bake for 15 minutes until pale golden brown.
- Leave on a wire rack until completely cool (I ignored this because they are even yummier slightly warm!).