Lavender Biscuits
Serves: 24 Ready in: 15 to 30 mins
To make your own lavender sugar, simply add 1 tsp lavender flowers per 500g caster sugar, stir gently and seal in jars. It keeps for a few months, and the flavours start to develop after a week or so. Prettily decorated jars of lavender sugar make great Christmas presents – so why not make up a big batch?
Ingredients:
175g butter
175g lavender sugar
8 tbsp Carnation Condensed Milk Light
1 free-range egg, beaten
175g plain flour
115g self-raising flour
method:
- Preheat the oven to 180C/375F/Gas 4. Beat the butter, sugar and condensed milk until pale and creamy. Beat in the egg, then sift in the flours. Work with a spoon and then with your hands to form a soft dough.
- Refrigerate for 30 minutes. Roll out the dough on a floured surface to the thickness of a pound coin. Cut into shapes using a biscuit cutter.
- Transfer the biscuits to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool and dust with sugar.
