Servings
2 dozenPrep
15 minCook
25 min
Ingredients
- 1 cup Butter, softened
- ¾ cup Powdered Sugar
- 1 nos Egg
- ½ teaspoon Vanilla Extract
- 2 ¼ cups All Purpose Flour
- 2 tablespoons Dried Lavender Buds
- ½ teaspoon Salt
- ¼ cup Sugar, for dipping
- In a large bowl, cream softened butter together with sugar and salt till light and fluffy.
- Add in vanilla extract and egg. Beat till incorporated.
- Add in flour and lavender buds. Mix till combined.
- Divide dough into two and form into logs. Wrap dough in plastic wrap or parchment paper. Dough will be a little sticky and soft (like it needs more flour, but do not), once chilled it will become solid.
- Chill for an hour in the fridge.
- Pre-heat oven to 150°C (300°F). Line two baking pans with parchment paper.
- Remove chilled dough, unwrap and cut into slices about 1/2 – inch thick.
- Dip one side of the dough in sugar.
- Place biscuits (sugar side up) on prepared baking pans, about 2 inches apart.
- Bake for 20 minutes. Biscuits will look pale, so resist baking them longer otherwise it would be too hard.
- Place on wire rack to cool before serving and storing.
- Try and stick to 1/2 – inch thickness, otherwise baking time has to be adjusted accordingly.
- If the dough gets too soft while slicing, refrigerate for 10-15 minutes.
- The biscuit itself is not that sweet, so I would not decrease the sugar.
- Store in an airtight container up to a week.
- Dough can be frozen up to 3 months.
- Cups to Grams conversion



Categories
100
0
100
21
Lavender Biscuits made with Cherry’s recipe are the best!
Thank you!
Can you use vanilla extract with these as well or does that change the taste?
Yes you can.