My earliest memory of this sweet-smelling fragrance goes way back to when we were little, mom or dad used to powder our faces every morning with Yardley’s English Lavender. I can still close my eyes and clearly recollect its distinct soothing and calming fragrance.
Recipe Source: Chef Gordon Ramsay
Makes 16 biscuits
Golden caster sugar : 50g
Self-raising flour: 200g
Chopped lavender leaves:1 tbsp
Lavender flowers: 2 tspMethod:
1. Cream the sugar and butter together until light and fluffy. Add the flour and lavender leaves and beat with a wooden spoon until the mixture starts to come together.
Turn out onto a lightly floured work surface and knead briefly to form a dough. Flatten to a disc, then wrap and chill for 20 mins.
2. Preheat the oven to 180C/Gas 4.
Roll out the biscuit dough on a lightly floured work surface to a thickness of half a centimeter. Sprinkle over the flowers and gently press them into the dough with a rolling pin or your fingertips. Using an 8cm pastry cutter, stamp out rounds then transfer them to a greased baking sheet. Bake for 7-8 mins until lightly golden.
3. Remove from the oven and leave on the baking tray for 2 mins before releasing with a palette knife. Slide onto a wire rack to cool.
Store in an airtight container for up to 1 week.
1. To harvest the flowers for drying, cut them just before all the buds fully open. Hang in small bunches upside down in a warm, dark spot with good air circulation.
Carol Sequeira Pereira.