For those of you who have asked for the recipe :-)
It is rather fun to make these, and give them to people and ask them to tell you what they think the "secret ingredient" is. Many people find it hard to guess....
I'm giving this recipe in Metric/Imperial/Cup measurements.
Please source your lavender carefully; do not use lavender from gardens where pesticides/herbicides have been sprayed within the last few months. It is usually possible to buy culinary/food grade lavender from a herb shop.
115g/4oz/ half a cup Unsalted butter
50g/ 2oz/ quarter cup caster (superfine granulated)sugar
175g/6oz/ one and a half cups plain flour
30ml/2 tablespoons roughly chopped fresh lavender florets OR 15ml/1 tablespoon dried lavender
30ml/2 tablespoons caster sugar (superfine sugar) for sprinkling.
Makes approx 16
1/ Cream together butter and sugar till pale and fluffy. Add flour and lavender, and combine into a soft ball of mixture. Cover and chill in the fridge for about 15 minutes.
2/ Preheat your oven to 200C/400F/Gas mark 6
3/ Roll the dough onto a lightly floured board or worktop. Stamp out the biscuits using a cookie cutter. I use a heart shaped one, about 2 inches across, so they look pretty :-)
4/ Put them on a heavy baking sheet and cook for about 10 minutes or until pale golden.
5/ Leave them to stand on the tray for about 5 minutes before moving them to a wire rack to cool. Sprinkle with the caster sugar/superfine granulated sugar.
These will keep in an airtight container for a week, but mine never last that long......