It’s the last weekend of the month, so it’s baking weekend. This month, lavender biscuits, with lavender picked fresh from the garden this morning. As long as you can get your hands on the stuff, it’s one of the easiest biscuit recipes of all.
125g (4.5oz) of butter
100g (3.5oz) of caster sugar
1 egg
2 teaspoons of lavender flowers
150g (5.25oz) of self-raising flour
Cut the butter into small pieces and put in a bowl with the sugar. Use a hand blender to cream them together, and then add the egg. Beat it well, again with the blender.
Once it is all well mixed, gently stir in the lavender flowers, freshly picked from the stalks, and then fold in the flour. Mix lightly until all of the flour has been taken into the creamed egg, sugar and butter.
Use a teaspoon to spoon out onto a greased baking tray, leaving plenty of room between each one for them to spread, which they will do during cooking. Bake for 15 minutes at 170 degrees Celcius (325 degrees Fahrenheit), then turn out onto wire racks to cool.
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Well done in printing your recipe for Lavender Biscuits in Imperial measurements!
Thank-you very much.