I know, I know – two biscuit recipes in a row! But when it’s warm outside I’m after simple bakes (that are picnic-appropriate too!) for minimal oven-on time and maximum flavour. It’s been terribly humid in Edinburgh this week – minus the Southern sunshine, it seems – and so Mary Berry’s lavender shortbread hit the spot. The mixer does most of the work and while the dough chills, you can too. Speaking of which, I wrote about mindful Summer kitchen ideas in my last post. I love floral flavours and now lavender’s in season I can’t get enough of it! It adds a heady, aromatic note to these biscuits, which taste of Summer in every morsel. To make them, you will need:
175g softened unsalted butter
2 tbsp fresh, unsprayed, finely chopped lavender flowers or dried, culinary lavender (I used the latter)
100g caster sugar
225g plain flour
25g demerara sugar.
Lightly grease three large baking trays. Put the softened butter and lavender into a mixing bowl and beat together (this helps release the flavours from the lavender).
Beat the caster sugar into the butter and lavender.
Stir in the flour, then bring the mixture together with your hands and knead lightly until smooth.
Divide the mixture in half and roll into two sausage shapes 15cm long. Roll the biscuit “sausages” in the demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
Preheat the oven to 160C/ Fan 140C/ Gas 3. Cut each sausage into about 10 slices and put them onto the prepared baking trays, allowing a little room for them to spread. (I made my sausages a little thinner so had more, smaller biscuits!)
Bake for 15 to 20 minutes, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.
What are you baking this weekend?