Avid listeners of The Archers will have heard Camilla, Duchess of Cornwall raving about the lavender shortbread that were baked for her by Ian, the chef at Grey Gables.
Ingredients
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125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below)
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225g/8oz unsalted butter, softened
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300g/10½oz plain flour, plus extra for dusting
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50g/1¾oz ground rice
Preparation method
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Line two large baking trays with baking paper.
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Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together.
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Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
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Using floured hands, work the mixture together to form a smooth paste.
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Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.
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Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar.
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Leave to chill for a further 30 minutes in the fridge.
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Meanwhile, preheat the oven to 180C/ 350F/Gas 4.
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Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely.