Lavender Biscuits

To make your own lavender sugar, simply add 1 tsp lavender flowers per 500g caster sugar, stir gently and seal in jars. It keeps for a few months, and the flavours start to develop after a week or so. Prettily decorated jars of lavender sugar make great Christmas presents – so why not make up a big batch?

Phil Vickery's avatar
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Recipe by Phil Vickery
Serves 24
Ready in 15 to 30 mins

Ingredients

  • 175g butter
  • 175g lavender sugar
  • 8 tbsp Carnation Condensed Milk Light
  • 1 free-range egg, beaten
  • 175g plain flour
  • 115g self-raising flour

How To Cook

  1. Preheat the oven to 180C/375F/Gas 4. Beat the butter, sugar and condensed milk until pale and creamy. Beat in the egg, then sift in the flours. Work with a spoon and then with your hands to form a soft dough.
  2. Refrigerate for 30 minutes. Roll out the dough on a floured surface to the thickness of a pound coin. Cut into shapes using a biscuit cutter.
  3. Transfer the biscuits to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool and dust with sugar.
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Lavender Biscuits
  • Recipe by Phil Vickery
  • Serves 24
  • Ready in 15 to 30 mins
    Ingredients
  • 175g butter
  • 175g lavender sugar
  • 8 tbsp Carnation Condensed Milk Light
  • 1 free-range egg, beaten
  • 175g plain flour
  • 115g self-raising flour
    How to Cook
  1. Preheat the oven to 180C/375F/Gas 4. Beat the butter, sugar and condensed milk until pale and creamy. Beat in the egg, then sift in the flours. Work with a spoon and then with your hands to form a soft dough.
  2. Refrigerate for 30 minutes. Roll out the dough on a floured surface to the thickness of a pound coin. Cut into shapes using a biscuit cutter.
  3. Transfer the biscuits to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool and dust with sugar.
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