I visited a local lavender farm the other day — nothing says summer like the smell of fresh lavender. After a gentle stroll among the lavender bushes in the sunshine, watching the bumblebees at work and the butterflies flitting from bush to bush, we took afternoon tea at the farm cafe. They sold a range of lavender-filled baked goods including lavender bread, lavender scones, lavender cupcakes, lavender shortbread and biscuits, as well as lavender ice cream and lavender tea; we got a selection of things to try. The idea of cooking with such a fragrant ingredient is not a new one, but I’d never tried it, so I bought a bunch to experiment with. Given its unique flavour, less really is more, and I found that it pairs well with lemon and honey. Try these simple biscuits if you’re looking for a light, summery, and slightly different taste, I don’t think you’ll be disappointed!
Makes about 20 biscuits
2 cups ground almonds
1/3 cup coconut oil or butter
1/3 cup honey
zest of 1 lemon
2 teaspoons of lavender flowers, fresh or dried
- Preheat the oven to 160 degrees C (140 fan). Grease and line a large baking tray.
- Mix all ingredients together until well combined.
- Roll the mixture out with a rolling pin to the thickness you like your biscuits, then use a small biscuit cutter to press them out, and place them spaced out on the baking tray. (I used a circular cutter, but any shape would work.) Repeat until all the dough is used up. Alternatively, you can just shape them in your hands if you’d prefer. Bake the biscuits for around five minutes until light golden brown in colour but not burnt. Leave to cool completely before eating.