The lavender in my garden is just coming into flower, I’ve been watching it like a hawk, waiting to pounce so that I could make a batch of these beautiful lavender biscuits to mark Midsummer!
Lavender is thought to have come to our shores with the Romans who used it to scent the water for their extensive bathing rituals. It has long been used both as a perfume and for its natural medicinal properties, but it is also a flower with a long association with romantic love. In Elizabethan times it found its way into the wedding bouquet to bring luck in marriage and Tudor maidens would hopefully sip a brew of lavender tea on St Luke’s Day (October 18th) chanting, “St. Luke, St. Luke, be kind to me. In my dreams, let me my true love see.”
So what could be better than adding it to a heart shaped buttery biscuit and serving them up with a nice cup of tea?
The smell of these cooking is amazing – the scent of the garden on a warm summer’s evening wafting gently through the house and drawing people irresistibly to the kitchen, perfect!
Making Lavender Biscuits
I first made these lavender biscuits back in my vegetarian days but they work just as well with vegan margarine – hoorah! I used Vitalite to make mine but you could also use Naturli, both have that essential buttery taste I look for in my vegan baking.
Heart shapes seemed like the perfect option for this particular batch but I’ve also made them with flower shaped cutters which are really sweet!
If you want to give these as a gift tied up with a sprig of lavender and a lovely piece of ribbon, they keep really well in an airtight container for a week. I love that the hearts on my saucer complement my biscuits so well – a total (and happy) coincidence!
Some Flavour Alternatives To Try
I had my eye on the lavender for this one but I could just as easily have popped in some other flavours from my flower garden or herb patch! You could try:
- Rosemary – this one is delicious, especially with some black pepper for a delicious sweet but savoury biscuit experience!
- Sage – perfect as summer fades. Serve them up with some pumpkin brownies for an autumnal afternoon tea.
- Chamomile – delicately scented chamomile flowers make delicious little biscuits.
If you are looking for summery bakes you might also like:
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
- A 5cm/2 inch heart shaped cookie cutter
- A lightly greased baking tray
- 115 g butter/vegan margarine
- 50 g caster sugar
- 175 g plain (all purpose) flour
- 1 tbsp dried lavender (or 2 tbsp fresh)
- 1 tsp vanilla extract
- 2 tbsp milk
- Cream together the butter/margarine and sugar until pale and fluffy. Stir in the vanilla extract, lavender, flour, milk and bring the mixture together into a ball. Wrap in cling film and pop it into the fridge for 15 minutes to rest.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Roll out the dough on a lightly floured board and cut out your biscuits. Place on your baking sheet and bake for about 10 minutes until golden and that delicious smell is wafting around you.
- Leave to cool for 5 minutes on the tray then transfer them to a wire rack to cool completely (if you can wait that long, they are yummy still warm!)
- Serve, sprinkled with sugar, a hot cup of tea and lots of love.