These buttery melting shortbread biscuits have a very fragrant combination of flavours. It’s delicately floral but without being too perfumy though (there’s no Yardleys soap here!) I think these are the perfect accompaniment to a cup of Earl Grey tea but they are also great served alongside desserts like creme brulee or panna cotta or even just a scoop of ice cream.
The ground almonds give the biscuits a lovely sandy quality whilst the cornflour gives them their melt-in-the-mouth texture. And obviously they’re wonderfully rich too.
makes about 15
115g butter (room temperature)
pinch of salt
100g plain flour
50g ground almonds
1 tsp ground cardamom
1 1/2 tsp dried lavender
little bit of icing sugar and extra lavender to finish
Cream the butter, sugar and salt until they are quite fluffy.
Sift together the flour, cornflour and cardamom so that they are well combined and then mix these with the ground almonds and lavender (if you rub this between your fingers a bit you’ll release more flavour). Stir this mixture into the butter and sugar until you have a soft dough.
Chill this for 10-15 minutes and pre-heat your oven to 190°c. Lightly grease a baking tray or cover one with a silicone mat.
Gently roll or pat out the dough to about 5mm thick and then cut out your biscuits, re-rolling the dough if necessary (but try to keep this to a minimum). Space the biscuits slightly apart on the baking tray and lightly sprinkle them with a little icing sugar and some extra lavender. Bake them for 15 minutes. Leave them to cool on the tray for 5 minutes and then put them on a wire rack so that they can crisp-up a little.