I love a homemade gift. It gives me a legitimate reason to be in the kitchen with the kids making mess and enables me to create new recipes with new flavours (for us) all in the name of creating a nice gift.
We have these beautiful lavender plants in our front garden. They are a luscious shade of purple, smell lovely and never fail to attract bees. All of the children have at some stage enjoyed watching the bees on the lavender plants and it was here that Seb first said ‘bumbleey bees’ which always makes me happy. If I am honest I struggle to call them bees now as bumbleey bees sounds so much better!
I have been intending to make lavender biscuits for a couple of years, but they never quite made it to the top of my list. This year they finally did. I took some lavender, washed it and dried
it out in the pantry and then one day when Seb and Atticus were at their daytime activities I took the opportunity to make some lavender infused sugar for biscuit making. I left the lavender on its own in the sugar and then decided lavender and lemon would work well so also added lemon zest to the sugar and lavender. I found the scent of the lavender and lemon remarkably comforting. When Seb helped me make the biscuits I had him smell the infused sugar first to guess the scents. He identified the lemon easily, but found the lavender harder to place.
We made these biscuits with gluten-free flour and regular flour. The regular flour biscuits were more moist and preferred in this house, but I have been informed that the gluten-free variety were tasty despite the more crumbly texture the gluten-free flour brings to the recipe.
Depending on biscuit size, this recipe will make around 20 biscuits
- 200g butter or margarine (we used Flora)
- 100g golden caster sugar
- 8 sprigs of fresh lavender washed and allowed to dry
- Zest of 1 lemon
- 250g plain white flour (or gluten-free equivalent)
- 1tsp baking powder (ensure it is gluten-free if required)
- 100g white chocolate chips
- It is nice to put the lavender flowers removed from the stalks and lemon zest into the sugar in an airtight container a day before you need to use it. However, if you don’t have time to do so just blitz them together a food processor briefly before using. We infused the day before and then pulsed them in the food processor too. Both and both flavours were present and not overwhelming.
- Heat the oven to 170°c and line two baking sheets with silicone mats or baking parchment.
- Cream together the butter and the sugar infused with the lavender and the lemon until light and fluffy.
- Add the flour and the baking powder and squish and squash with your hands to form a dough.
- Add the white chocolate chips and ensure fully combined.
- Divide the mixture into 2 equal pieces and make 10 biscuits from each pile by rolling them into balls and then gently squishing them flat on the baking tray with you hands (Seb used his fingers held together, but I used the palm of my hand and both worked fine.
- Chill in the fridge for 30 minutes before baking for 12-15 minutes until they are starting to become golden (and any chocolate chips near the surface are bubbling.
- Leave to cool on the baking sheet for around 5 minutes and then transfer to a wire rack to cool completely.
These biscuits went into school and nursery for end of year presents for the staff who have worked with the boys this year. From the comments, they were well received!