Monday, March 30, 2015

Lemon & Lavender Tea Biscuits

I'm not one for cookies or tea biscuits most of the time, but they are the thing here in England and therefore must be available from time to time. Even I'll admit that they do hit the spot with a cup of tea or coffee occasionally and if one has to have a biscuit or hard cookie, it might as well be homemade and interesting. Though I do on occasion opt for the store-bought biscuits out of ease and convenience, I think it's nice to whip up something fresh for guests when there's time and these are my tea biscuits of choice lately… They smell amazing while you mix them up and even more-so as they bake. What's more, they're homemade… Who wouldn't love that when they visit for a cuppa?

4 tablespoons golden caster sugar
1 teaspoon lavender leaves (usually found in the spice section of the grocery store)
100g unsalted butter, softened, plus extra for greasing
Zest of 1 lemon
175g plain flour
Icing sugar for sprinkling (confectioner's sugar)

1. Preheat the oven to 150°C and lightly grease a large baking sheet with a bit of butter.

2. Put the sugar, lavender and butter in a food processor. Blend using the pastry blade attachment until light & fluffy before adding the flour gradually. Continue blending until a stiff dough forms, similar to the dough for a shortbread.

3. Turn the dough out onto a sheet of baking paper or parchment and knead lightly until the pieces of dough are combined. Place another sheet on top. Using a rolling pin, role the dough out until it's about 1/2 cm thick. Using circular pastry cutters, cut out the biscuits and carefully place each one on the prepared baking sheet. Re-knead and roll the remaining dough to cut more biscuits and repeat this process until you run out. You should get about 10 biscuits or so.

4. Bake the biscuits in the oven at 150°C for about 15 minutes or until golden around the edges. Cool on the baking sheet for 10 minutes or more before removing to a plate and sprinkling with icing sugar.

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