Ingredients
350g butter, softened
125g caster sugar
4 tbsp icing sugar, sifted
2 tbsp fresh lavender (flowers), finely chopped
1 tbsp fresh mint leaves, chopped
1 tsp lemon zest, grated
325g plain flour
325g cornflour
Pinch of salt
Method
- Cream together butter, caster sugar and icing sugar until light and fluffy
- Mix in the lavender, mint and lemon zest
- Add in flour, cornflour and salt, mixing until well blended
- Divide dough into two balls, wrap in cling film and flatten to about 2.5cm thick before resting in the fridge for about 1 hour
- Preheat oven to 170C/gas mark 3
- On a lightly floured surface, roll dough to 6mm thickness. Cut into shapes with scone or biscuit cutters. Place on a baking tray
- Bake for 18 to 20 minutes until the biscuits begin to brown at the edges. Cool for a few minutes before transferring to a rack to cool completely
