Lavender and orange zest may sound like exotic ingredients for a biscuit, but they give these lovely biscuits a subtle flavour. It is the perfect biscuit to accompany quality tea, and will be a winner at your next tea party.
If you don’t have an orange handy, you can use a lemon instead!
This recipe makes a plate-full of biscuits. We needed to try out a smallish, 5 cm cup-sitter biscuit cutter, and ended up with 20 biscuits. Feel free to double the recipe if your party’s a larger one.
- 150 gram flour
- 90 gram butter
- Zest of an orange, finely grated – or lemon zest, or you don’t have an orange
- ¾ teaspoon dried, edible lavender
- Pinch of salt
- ½ teaspoon of vanilla extract
- 50 gram fine caster sugar
- 1 egg yolk
- Use a food processor (or a sturdy mixing bowl and wooden spoon) to mix the flour, butter, orange zest, lavender and salt together. The mixture should be dry and crumbly.
- Add the rest of the ingredients and mix until smooth.
- Chill the dough in the fridge for 20 minutes. It will be easier to roll out, if you make it into a flat rectangle before chilling it. Wrap it with cling wrap to keep it moist.
- Pre-heat the oven to 180°C.
- Take the dough from the fridge, place between two pieces of baking paper or cling wrap, and roll out. The dough should be about 7 mm thick.
- Cut out with cookie cutters
- Bake for about 10 minutes, until golden brown.
- Transfer to a wire rack to cool down for about 10 minutes.
We serve them plain, but an orange or lemon glaze topping will work very well too.