(Adapted from Margaret Roberts)
- 62 ml softened butter
- 62 ml castor sugar
- 250 ml cake flour
- 10 ml baking powder
- 1 extra large egg – beaten
- 30 ml (2 large tablespoons) fresh Lavender flowers – choose flowers that are open, i.e. that have purple petals showing and pick them off the stem.
Set oven to 180°C and grease a baking sheet.
Cream together the butter and sugar till light. Sift together flour and baking powder and add to creamed mixture with the beaten egg. Fold in the lavender flowers. Knead the dough together till smooth. Add extra flour if necessary. Roll out gently on a floured board and cut out shapes. Place on a greased baking sheet and bake at 180°C for about 10 minutes or until light brown and firm. Remove from oven and dust immediately with icing sugar. Leave to cool. Makes about 24 medium-sized biscuits.