Almond and Lavender Biscuits

Ingredients:

125g butter
50g golden caster sugar
100g plain flour
100g ground almonds
2 tsp (level) culinary lavender (Lavandula angustifolia) flower buds

Method:

Cream together the butter and sugar in a bowl until light and fluffy add the flour, almonds and lavender then rub with your fingers until the mixture resembles fine breadcrumbs. Set 3 tbsp aside then use your hands to bring the remainder of the mixture together as a dough. Cover with clingfilm (plastic wrap) then refrigerate for at least four hours.

Flour your hands and break away walnut-sized pieces of dough. Flatten these into rounds then carefully lay onto a greased baking tray. Sprinkle with the reserved crumb mixture then return to the refrigerator to chill for 1 hour. After this time transfer to an oven pre-heated to 150°C and bake for about 25 minutes, or until the biscuits are coloured a pale golden. Allow to cool on the baking tray for 5 minutes then use a palette knife to transfer to a wire rack. Cool completely before storing in an air-tight tin (they will keep for several days).