Following the Wild Food Cafe, I just got an email asking me for a recipe for some lavender biscuits I served. Since I've written up the recipe, I thought I'd post it here, too.
The biscuits take their flavour from a lavendar sugar, which is really easy to make, Just steep a handful of lavendar flower heads in a jar of caster sugar for around 1 week. You should shake it every so often, otherwise the sugar tends to clump together!
You can use the sugar in all kinds of home baking, but here's my recipe for Lavender biscuits. They were absolutely delicious served with vanilla icecream and a drizzle of elderflower syrup!
Lavender Biscuits:
1 cup lavendar sugar
1 cup of fine, plain flour
1/2 cup of softened butter, at room temperature
1 egg, beaten (with a few drops of lemon oil essence, optional)
cups should be about a small teacup size.
Cream the lavendar sugar and butter together; mix in the egg; incorporate the flour.
I pressed the mixture into yorkshire pudding tins to create little
medalion biscuits. You could also press it into a large tray to make a
single slab. Grease your trays liberally!
Bake in a medium oven for 10mins, then take them out and allow to rest
for at least 10mins. Return them to the oven for another 5 or 10mins,
and finally take them out again to cool right down. (This is a genuine
'biscuit', meaning 'twice cooked'!)
If you time it right, you should get a lovely crisp edge and a soft chewy centre.
Enjoy!
Hello! I'm Darren Flint, and I'm a local food activist. That means I'm involved in growing, finding and making food to share with the community. For a long time I was living and working around Lewisham Borough in South-East London. Now I've moved to Brighton and I'm ready to begin a new chapter in my adventures with food!
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