Makes about 30 - 5 cm biscuits
Ingredients
225g self raising flour (I used gluten free)
150 fat (you can use coconut oil, dairy free spread, spreadable butter etc)
75g coconut sugar (or caster sugar)
2tbs lavender flowers
Grated zest of a small lemon and a small lime (or one large lemon)
1 beaten egg to mix
Method
Place flour, fat, sugar and grated zest into a mixer
Whizz until mix looks like tiny bread crumbs
Add lavender and beaten egg
Whizz until it is a sticky dough – you may have to finish mixing in the egg by hand
Knead gently until smooth
Wrap in baking foil and put in the fridge for half an hour
Roll out on a floured board until about ¼ cm thick
Cut into thirty 2 cm rounds
Bake at 160 fan oven, 180 electric or Gas 4 for about 15 mins or until pale gold
Leave to cool for 2-3 minutes then cool on a wire rack
Store in an airtight container or they can be frozen