Yuulong Lavender Biscuits (Biscuits de Lavande)
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe is courtesy of Sarah Lambert who I met recently at the Gap Slow Food market in Haute-Provence, France. She in turn found it in a cookbook called Green Feasts by British author Richard Cawley. “Although I knew that lavender was often included in the popular herbes de Provence combination, I first became properly acquainted with the idea of flavouring food with lavender on a trip to Australia,” writes Cawley. “There I read an article about a lavender farm in Yuulong, near Melbourne where they make lavender biscuits. Fascinated, I wrote to them for more details. It turns out that they make between thirteen and fourteen thousand of these biscuits each season, and they kindly sent me the recipe.”
Ingredients
- unsalted butter 225g/8oz (good quality)
- caster sugar 115g/4oz
- egg 1, lightly beaten
- self-raising flour 170g/6oz
- dried lavender flowers 1 tablespoon
Preheat the oven to 180ºC/350ºF/gas 4 and line a baking tray with non-stick baking paper. Cream the butter with the sugar (I do this in my food processor). Add the egg and beat well. Add the flour and mix well, then finally mix in the flowers. Place small teaspoonfuls of the mixture on the prepared baking tray, allowing space for them to spread. Bake for l5-20 minutes, or until the biscuits are pale golden in colour (be careful not to let them get too brown). They will not feel crisp to the touch until they have cooled. Allow the biscuits to cool on a wire rack and store in an airtight container (if they ever last that long!).