These delicate lavender biscuits are crisp, buttery and lightly scented with culinary lavender. They’re easy to make with vegan butter and are perfect for afternoon tea, summer parties or as a homemade edible gift. The lavender in my garden is just coming into flower. I’ve been watching it like a hawk, waiting to pounce so I could make a batch of these beautiful biscuits!
Lavender is thought to have come to our shores with the Romans. It has been treasured for centuries as both a perfume and culinary herb, and has long been associated with love and celebration. 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.”
It feels only fitting to bake it into delicate heart-shaped biscuits to enjoy with a cup of tea!
The smell of these cooking is amazing. It fills the house with the scent of the garden on a warm summer’s evening and draws people irresistibly to the kitchen.
What Does Lavender Taste Like?
Lavender has a light floral flavour with herbal notes, similar to rosemary but a little sweeter and more delicate. Used sparingly, it gives these biscuits a subtle fragrance without tasting soapy. Be sure to use culinary lavender rather than ornamental varieties for the best flavour.
Which Lavender Should I Use for Baking?
English lavender (Lavandula angustifolia) is generally considered the best choice for baking because its flavour is sweeter and less camphor-like than some ornamental varieties. I use Hidcote which is easy to grow but Munstead and Royal Velvet are also a good choice. Always use flowers grown without pesticides or buy dried culinary lavender.
Lavender is one of my favourite edible flowers to bake with because a little goes a long way.
Tips for Perfect Lavender Biscuits
- Use culinary lavender rather than ornamental varieties.
- Use only the flower buds, removing as much of the green stem as possible.
- Use them sparingly or they will be overwhelming.
- Chilling the dough for 20 minutes will help the biscuits to keep their shape as they bake.
- Bake until just turning golden around the edges.
- Leave on the baking tray for a few minutes before moving to a cooling rack.
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.
- Orange or Lemon Zest, delicious paired with lavender for a brighter citrus flavour.
- If you love lemon bakes, try my Lemon Shortbread.
Lavender Biscuits
Equipment
- A 5cm/2 inch heart shaped cookie cutter
- A lightly greased baking tray
Ingredients
- 115 g butter/vegan margarine
- 50 g caster sugar
- 175 g plain (all purpose) flour
- 1 tbsp dried culinary lavender (or 2 tbsp fresh)
- 1 tsp vanilla extract
- 2 tbsp plant based milk
Instructions
- 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 20 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.
Notes
Nutrition
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This look just gorgeous! I love baking with lavender – such a delicious flavour.
It really is!
These sound so lovely and delicate. They would make for great pressies! And pretty crockery too x
Thanks Emily – I love this crockery so much it’s hard to resist using it for every recipe I write!
I would like two of these with a cup of earl grey tea and a giggle/natter with you please.
That would be heavenly!
Lavender biscuits invoke thoughts of summer, English gardens and relaxing afternoon teas. These look just perfect.
Exactly that, thank you!
Can they be frozen, and how long will they keep (unfrozen ?)
Hi Arlene, they can be frozen, yes. Cool them completely on a wire rack then wrap them well and freeze in sealed freezer bags to maintain the flavour and stop them drying out. They will last well, unfrozen, in an airtight tin for 5 – 7 days.
I absolutely love this recipe, I use it all the time and it smells so divine as it bakes in the oven. Thank you Chris!
I’m so glad it has become a favourite with you! I’ve just planted a lavender hedge in my new garden so there will be many more biscuits and some lavender cake here!