Lavender Biscuits

If you were lucky enough to grab a ticket and attend the Cam Mama Summer Party you may have got your hands on my biscuits. These quintessential summer biscuits are so easy and you can make about 20 biscuits in one batch, great if you’re planning an afternoon in the garden with some pals and endless pots of tea/gin. I found the formula for these little beauties in Mary Berry’s Baking Bible (natch).

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Ingredients:
175g softened unsalted butter
2 tablespoons of fresh, unsprayed finely chopped lavender flowers (alternatively you could use dried lavender but only use 1 tablespoon)
100g caster sugar
225g plain flour
25g demerara sugar

Method:
Take the softened butter and the lavender and combine in a mixing bowl, then beat in the caster sugar. Next stir in the flour and bring the mixture together with your hands. Now divide the dough in half and gently roll into two ‘sausages’ about 6 inches long and then roll in the demerara sugar. Wrap in some foil and pop in the fridge until firm.
Preheat your oven to 160 and grease some baking trays (the biscuits spread when baking so you may need about three baking trays) Cut the biscuit rolls into 10 slices each and place on the baking trays, bake for 15-20 mins until they are golden brown at the edges. Carefully lift them off the trays when done and leave to cool on a wire rack. I definitely didn’t leave mine to cool as I’m too impatient and completely burnt my tongue, so watch out for that one!

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.