Lavender is an easy-to-grow herb that really delights me with its beauty and fragrance. Since I moved to the UK I felt in love with gardens embellished with these purple bushes, so last summer I decided to grow some on my terrace and from there its little flowerlets ended up on my cooking working top. Once baked, on opening the oven door, the calming fragrance from these biscuits will linger in your kitchen for a while easing any stress and tension.

This recipes makes 20 biscuits

INGREDIENTS

200 g of unsalted butter, slightly softened

125 g of caster sugar

1 tablespoon of unsprayed, dried or fresh lavender flowers

Zest of an unwaxed lemon, finely grated

200 g of plain flour

METHOD

Line two baking trays with parchment paper. Put the butter, the sugar and the lemon zest in a mixing bowl and beat them together  with a wooden spoon or electric mixer until pale and creamy.

Gradually sift in the flour and work well all the ingredients with your hands until thoroughly combined.  Tip onto a lightly floured work surface and knead gently until the dough is smooth. Dust your hands lightly with some flour. This prevents the dough from sticking to your hands.

Divide it in half and form two rolls 15 cm (6 in) long. Wrap them in some cling film and chill the dough in the fridge for about 30 minutes, until firm.

Pre-heat the oven to 160° C Fan. Cut each roll into 9-10 slices.  Arrange them slightly apart on the prepared baking trays.

Bake for about 20 minutes, until firm and lightly coloured. Remove from the oven and leave them on the baking sheet to cool and firm up for a couple of minutes.

Transfer them to a wire rack and leave to cool completely. Store them in an airtight container

TEMPTING TIPS

Elegant and refined, these biscuits would be a perfect choice for  a proper English afternoon tea or paired with some ice-cream.