Finally! Summer’s here. We can use our overgrown gardens and take stock of our losses to the slugs (a whole row of celeriac which I nurtured from seed and were eaten within days of planting out). The lavender flowers in my garden have almost gone already so I had to get in quick to bake a batch of my favourite biscuits. This recipe comes from Alys Fowlers ‘The Edible Garden’ a truly inspiring book which is easy to read and follow for novice gardeners like myself. The back of the book contains several recipes showing you how to make the most of your labours (including sloe gin – Christmas sorted) and this is the most used recipe in the book. The lavender flavour comes from the leaves and so is very delicate. You can also keep half the mixture in the fridge for a few days, this way your biscuits are always fresh. Makes 10-12 biscuits.
3 ½ oz caster sugar
8oz plain flour
1 eggs yolk
1 tablespoon of fresh lavender leaves, chopped
Some lavender flowers (about three per biscuit)
Preheat oven to 160C / Gas mark 3
Cream the butter and sugar till light and fluffy. Sift in the flour, then put in egg yolk and lavender leaves. Mix well.
If you’re using a large bowl you can mix together in the bowl with your hands. If not turn it out onto a floured surface and knead into a smooth ball. Shape into a cylinder about 3-4 inches in diameter and cut into 10-12 sections.
Lay these out onto greased baking trays (remember to leave enough space between them as biscuits spread) and press about three lavender flowers into each.
Bake for 15-18 minutes, they should be firm but not brown. Leave on the tray once they come out of the oven for about 5 mins. If you try to move them straight away they’ll crumble. Transfer to a baking tray to cool completely. Eat in the garden with a cup of tea in between tackling the weeds.