from 1 vote
Lavender Biscuits (Shortbread Cookies)
Mary Berry's Lavender Biscuits have a crunchy sugar edge, subtle lavender flavor and smell, and melt in the mouth shortbread for a great British cookie.
fresh, chopped or 1 Tbsp dried
all purpose flour
plus additional if needed
or demerara if you have it
Prepare 2 cookie sheets with either cooking spray or by using a silicone liner.
In a mixing bowl, beat the butter and lavender together. If using lavender sugar move on to the next step.
Add the granulated sugar to the butter and beat until light and creamy. Add the flour and beat just until it all comes together.
Use your hands to knead the mixture gently until it is nice and smooth.
Divide the dough in half and roll each half into a 6 inch long tube.
Pour the turbinado sugar onto a small plate and roll each sausage in the sugar coating the whole thing.
Wrap tightly in plastic wrap, parchment, or foil and place in refrigerator until the rolls are firm, between 30 minutes and 1 hour.
Preheat the oven to 325°F. Remove the cookie rolls from their wrapping and cut into approximately 1/2" slices. Place on prepared cookie sheets about 1/2' apart to allow for spreading.
Bake for 15-20 minutes until cookies are a light golden brown along the edges. Remove from the cookie sheet and cool on wire racks.
Recipe from Jonesin' For Taste