Lavender Tea Biscuits

Ingredients:

1 tbsp dried culinary lavender flowers (Lavandula angustifolia)
200g butter, at room temperature
133g granulated sugar
1 tsp vanilla extract
1/4 tsp lemon extract
280g plain flour
1/8 tsp salt
1 batch lavender icing

Method:

Grind the lavender flowers using a pestle and mortar then set aside. In a medium bowl cream together the ground lavender flowers, butter, sugar, vanilla extract and lemon extract until light and fluffy. Add the four and salt then mix thoroughly until completely combined. Cover the resultant dough (this should be soft but not sticky) in clingfilm (plastic wrap) then refrigerate for 2 hours, or until the dough is firm.

In the meantime prepare the lavender icing and set aside. When sufficiently chilled remove the dough from the refrigerator then unwrap and transfer to a lightly-floured work surface. Roll the dough with a floured rolling pin to about 6mm thick then cut into the desired shapes with a pastry cutter (you can re-roll any scraps and cut again) then transfer to an ungreased baking tray.

Transfer to an oven pre-heated to 165°C and bake for about 12 minutes, or until the biscuits are lightly browned around the edges. Transfer to a wire rack and allow to coo completely. When cold decorate with the lavender icing.