Lavender + Rose Biscuits

I have been wanting to share my recipe with you, so here it is! Lavender has such a distinct and wonderful flavouring. The best part is that you don’t need much to make an impact, whether it’s in using essential oil for body care, or fresh lavender for baking. These tea biscuits were part of a entertaining weekend that we had a little bit ago. It’s also a great pairing for another treat I will share later. I hope you enjoy it!

Ingredients:

250g (2 cups) plain flour

1/2 teaspoon coarse salt

2 teaspoons French blue lavender (finely chopped)

230g or (1 cup)  quality unsalted butter, room temperature

100g (1/2 cup) brown sugar

65g (1/2 cup) icing sugar (confectioner’s sugar)

3 tablespoons rosewater (food-grade)

1 tablespoon grated lemon zest

Glaze Ingredients:
5 tablespoons icing sugar

1 lemon

1 tablespoon lemon juice (freshly squeezed)
2 tablespoons rosewater (food-grade)

Time: Prep + Cooking: Approx. 20-25 minutes

Bake: 180°C /350°F

Method:

1.  In a bowl, whisk together the flour, French lavender, and salt.
2. Put butter, brown sugar, icing sugar, rosewater, and lemon zest in a bowl, and use an electric mixer on a medium setting to mix. Mix until it’s fluffy and pale for 3 minutes. On low speed, slowly mix in the flour mixture from step #1 until combined.
3. Next, divide the dough in half, and place each half on a piece of parchment paper, shaping each piece into a long rectangular roll or log form. *Roll the parchment to 3 cm or 4 cm in diameter. You can use a straight edge ruler to make each side level when turning. Make sure to get out any air excess if necessary, then place parchment wrapped dough in the freezer for about 1 hour or until firm.
4. Preheat oven to 180 C. Cut each log in small slices (about 1 cm thick or less). Line baking sheets with parchment. Leave about 2 cm or so space apart between slices placed on the baking tray.
5. Bake biscuits in oven 13-16 minutes, or until edges are golden brown. Rotate baking sheets after about 6-8 minutes. Place biscuits on a cooling rack and let sit for a few minutes before adding the glaze.
6. Light glaze: In a small bowl, use a small whisk to combine the icing sugar, lemon juice, and rosewater. Pour a little bit of the mixed glaze over the top of each biscuit. The glaze will be slightly translucent. Allow the glaze to solidify before serving.

*Great tip! You may use paper towel rolls to insert your transferred parchment wrapped dough before freezing. To do this, cut a slit on one side of the paper towel roll, and place your parchment wrapped dough inside of the roll. Next, freeze until dough is firm for about 1 hour.