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Lavender’s blue, dilly, dilly…

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I may have mentioned before about how I love cola, but I forgot to say that that love pales into insignificance when compared to tea. I drink tea with everything. I’ve been known to order it at a restaurant when others have been ordering wine. I have nightmares about running out of tea bags. And I have been on what seems like an eternal quest for THE perfect biscuit to accompany the perfect cup of tea. It’s been close before with white chocolate and pecan cookies, but that was before Lavender Shortbread.


Aside from the fact that they taste delicious, I love these biscuits for two other reasons: 1) They are really easy to make, because you only need 3 ingredients and a bowl. 2) They can be made so they hang off your cup. Proof that they are in fact THE best tea biscuit!

Lavender Shortbread

2 oz Lavender sugar (If you can’t find lavender sugar, you can make your own by mixing 500g caster sugar with a teaspoon of lavender flowers. This can be stored in an airtight jar for up to six months.)

4oz butter

6oz plain flour

Weigh all the ingredients into a bowl. Use your fingers to rub the butter into the sugar and flour until they have combined to form a dough. Roll the dough onto a baking tray so it is 1 cm thick all over, and use a heart cutter to cut out your biscuits. Use the left over dough to form new biscuits. Using a sharp knife cut out a rectangular section from the side of each heart shape, approximately 1 cm wide and 2.5cm long.

Leave to chill in the fridge for 20 mins, and then bake in a preheated oven at 190C for 15-20 minutes or until light golden. Remove from oven and sprinkle the tops of each biscuit with a pinch of lavender sugar. Leave to cool before moving off tray.

Boil the kettle. Make sure all Little Bears are in bed. Find a good book. Make a cuppa. Add a Biscuit.


Mummy Bear x


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