Name: Lemon and lavender biscuits recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Ingredients: 200g butter, softened; 75g caster sugar, plus 1 tsp extra; 1 tsp grated lemon rind; 1 1/2 tsp dried edible lavender (see note), plus extra to serve; 255g plain flour; 50g cornflour

by Amira Georgy Last updated on 03/07/2023

This recipe for mouthwatering lemon and lavender biscuits make 16 delicious bikkies. That means there's enough to dip into a cup of tea and share with loved ones. - Amira Georgy

Ingredients

200g butter, softened
75g caster sugar, plus 1 tsp extra
1 tsp grated lemon rind
1 1/2 tsp dried edible lavender (see note), plus extra to serve
255g plain flour
50g cornflour

Method

Step 1

Use an electric mixer to beat butter, sugar, lemon rind and lavender until light and fluffy. Add flour and cornflour and stir until dough comes together. Shape into a disc and enclose in plastic wrap. Place in fridge for 30 minutes to chill.
Step 2

Preheat oven to 160C/140C fan forced. Line two baking trays with baking paper.
Step 3

Roll out the dough between 2 sheets of baking paper until 5mm-thick. Use a 6.5cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on prepared trays and sprinkle with extra sugar.
Step 4

Bake, swapping trays halfway through cooking, for 20 minutes or until just starting tp brown. Set aside on the trays to cool completely. Serve sprinkled with extra lavender.