Anything I say wouldn’t do justice to how heavenly these biscuits are. Floral flavours with a buttery shortbread like cookie is the perfect partner to your tea time. But the best part, my little ones and her friends couldn’t get enough of this. A cookie i thought was for grown up’s. How wrong I was and can i add, happy to be.

Culinary lavender is a thing of beauty. It’s fragrant, flavourful and absolutely gorgeous to work with.

Recipe : yields 12 – 18 cookies

Ingredients :

• 1/2 cup + 1 tbsp Butter
• 1/2 cup Caster Sugar
• 1 tsp Vanilla Extract
• 1.5 tbsp Cream
• 1 cup All Purpose Flour
• 1 1/4  cup Almond Powder
• 1 tsp Baking Powder
• 2 tbsp Culinary Lavender

Method :

1. In a bowl add flour, almond powder, baking powder, lavender and fork through.
2. In another bowl cream butter and sugar till fluffy. Add vanilla and whisk again briefly.
3. Add the dry ingredients and bring together into a dough. If there are too many dried bits, add cream, 1 tbsp at a time and mix into a dough.
4. Place in a cling wrap and chill for 1/2 hour.
5. Roll out the dough onto a lightly floured surface and cut into squares.
6. Place on a lined baking sheet and return to the fridge.
7. Preheat oven to 180C and bake for 12 to 15 mins until slightly golden and beginning to set.
8. Allow to cool on the tray for 5 mins and transfer to a wire rack to cool completely.
9. Store in an airtight tin for up to a week.

Notes :

• If you want a circular biscuit, roll pieces of dough in your palms and flatten.
• Freeze the dough and bake at wish. To freeze the dough, place on a tray in a single layer and allow to chill completely. Then transfer to a zip pouch and store in the freezer.

It's like taking a walk in the lavender fields, Sighhhhhh !