Would like to share this recipe. When I first tried it, it was quite a hit So now, I usually bake them and give them away as gifts, esp when we go visiting.
BTW, I purchase my ingredients and baking utensils from Phoon Huat www.phoonhuat.com
Makes about 48 biscuits
225g or 8oz plain flour, plus extra for dusting
75g or 2 3/4 chilled butter, diced
75g or 2 3/4 caster sugar
1 large egg
1 tbsp dried lavender flowers, very finely chopped
about 4 tbsp icing sugar
about 1tsp cold water
about 2 tbsp dried lavender flowers
1. Line 2 baking trays with baking parchment. Put the flour in a bowl, add the butter and lightly rub in with your fingertips until the mixture resembles fine crumbs. Stir in the lavender sugar.
2.Lightly beat the egg, then add to the flour and butter mixture with the dried lavender flowers. Stir the mixture to form a stiff paste.
3.Turn out the dough on to a lighly floured work surface and roll out until about 5mm or 1/4 inch thick.
4. Using a 5cm or 2 inch heart-shaped biscuit cutter, press out 48 biscuits, occasionally dipping the cutter into extra flour, and re-rolling the trimmings as necessary. Transfer the pastry hearts into the baking trays.
5.Prick the surface of each heart with a fork. Bake in a pre-heated oven at 180 degrees celcius or 350 degrees farenheit or gas mark 4 for 10 minutes, or until lightly browned. Transfer to a wire rack set over a sheet of baking parchment to cool.
6.Sift the icing sugar into a bowl. Add 1 tsp cold water and stir until a thin, smooth icing forms, adding a little extra water if neccesary.
7.Drizzle the icing from the tip of a spoon over the cooled biscuits in a random pattern. Immediately sprinkle with dried lavender flowers while the icing is still soft so that they stick in place. Leave for at least 15 minutes until the icing has set. Store the biscuits for up to 4 days in an airtight container.
Source:Cookshelf, Mediterranean by Anne White
p.s If you find the taste of the lavender abit overpowering, then you can reduce the amt.
Happy baking .....
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