Ingredients

125g lavender caster sugar, plus extra for sprinkling (see top tip below)

225g softened unsalted butter

300g plain flour, plus extra for dusting

50g ground rice

Top Tip:

If you can’t find lavender sugar, you can make your own by mixing 1kg caster sugar with two teaspoons of our dried culinary lavender. This can be stored in an airtight jar for up to six months.

Method:

Line two large baking trays with baking paper.

Sieve sugar into a bowl and put to one side with dried lavender (this stops the lavender getting broken when creaming the butter and sugar together).

Add butter and cream together with sugar.

Sift the flour and ground rice into the mixture, then add the lavender.  Mix with a wooden spoon until the mixture resembles breadcrumbs.

Using floured hands, work the mixture together to form a smooth paste.

Tip onto lightly floured surface and knead gently until the dough is smooth.

Chill dough in the fridge for 15 minutes.

Roll out dough to a 5mm thickness, and cut out biscuits using a heart-shaped cutter.

Place hearts onto baking trays and sprinkle with a little extra lavender sugar.

Leave to chill for a further 30 minutes in fridge.

Meanwhile, preheat oven to 180C.

Bake for 15-20 minutes, or until pale golden-brown.

Carefully place the biscuits onto a cooling rack, sprinkle with extra lavender sugar and set aside to cool.