Lavender and Lady Grey Biscuits are gorgeously delicate and perfect for afternoon tea. They also smell incredible as they bake.
5 from 1 vote
Prep Time 20mins
Cook Time 15mins
Fridge Resting time 30mins
250plain flour / all-purpose flourplus extra for dusting
40ground rice flourI bought it in holland and barrett for £2 for a 500g bag
2tspdried lavendermake sure it is an edible variety
2Lady Grey teabags
A few drops of tepid water
Cream together the butter and sugar until really creamy. I found by hand was better.
Sift the flour, ground rice flour and salt into a separate bowl and cut open the Lady Grey teabags and pour the leaves into the flour.
Ground the lavender in a pestle and mortar and the mix into the flour mixture.
Add the flour mix into the butter and sugar with fingers until the dough just comes together. I needed a few drops of water to help it stick the last bits of flour with to the dough.
Shape the dough into a ball and cover with clingfilm. Set aside in the fridge for 15 minutes.
When the dough is chilled, remove the clingfilm and and roll out onto a floured surface to a thickness of approximately ¾cm/¼in. Cut out the biscuits using a cutter. The heart cutter worked beautifully. I made mine a little thin but they still worked perfectly.
Place the biscuits onto a baking tray and place in the fridge for 30 minutes.
Preheat the oven to 180 degrees. Bake the biscuits in the oven for 10-15 minutes or until a very pale gold colour.
15 minutes my biscuits were a bit over cooked at golden brown. Transfer to a cooling rack to cool completely.