Lavender and Almond Biscuits

Don’t be put off by my dreadful photograph.  These are delicious!

 

What you need

• 5 oz (125g) butter
• 2 oz (50g) golden caster sugar
• 4 oz (100g) plain flour
• 4 oz (100g) ground almonds
• 2 level teaspoons lavender buds

To Make

1. Preheat the oven to 150^oC / 300^oF / gas mark 2.
2. Mix all the ingredients in a food processor until they resemble fine breadcrumbs.  Tip the crumbs into a bowl (reserving a few tablespoons for topping the biscuits) and gently squash together to form a dough.  Cover and leave the dough in the fridge for at least 4 hours.
3. Break off pieces of dough about the size of a walnut shell, then press out each one with your hand into thin rounds.  The size is up to you: the smaller they are the more elegant.  Or try squashing each one just slightly, so you have dome shaped biscuits.  Transfer to buttered or parchment-lined baking sheets and refrigerate for an hour.
4. Bake for 25 to 30 minutes until the biscuits are pale gold in colour.  Remove from their baking sheet with a palette knife.  They will be very short and crumbly, so handle with care.  Leave them to cool on a wire rack.

To Store

The biscuits will keep in an airtight jar or tin for a few days.

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