Last summer we visited Norfolk and one of the highlights was visiting Norfolk Lavender and enjoying lavender cake AND lavender lemonade to wash it down.
I wanted to have a go at baking with some lavender. These are shortbread-style biscuits, but as I used gluten-free flour and dairy-free spread, I’m sticking with calling them biscuits. The dairy free spread was coconut flavour which adds a subtle twist to a traditional flavour. If you’re not feeding these to people with dietary requirements butter and plain flour will work just fine.
Lavender and coconut biscuits (makes 10)
160g coconut Vitalite dairy free spread
75g caster sugar (plus extra for sprinkling on the top after baking)
150g plain gluten free flour
1 tsp dried edible lavender
1. Beat the spread and sugar together.
2. Sift in the flour and cornflour. Sprinkle in the lavender and mix together to make a smooth dough.
3. Press into a greased tin (20cm round) and prick all over with a fork. You can bake straight away, or chill for a few hours.
4. Bake in a preheated oven at 170°C for 20 minutes. Remove from the oven and sprinkle with caster sugar. While the dough is still soft mark out the slices with the tip of a sharp knife. Leave to cool then fully cut into slices.