Lavender biscuits

These biscuits are great on their own and delicious served with vanilla ice cream or vanilla creme brulee.


INGREDIENTS
Makes 20 biscuits
50g caster sugar
130g butter
200g self raising flour
1tbsp lavender flowers


Cream the butter and sugar, add the flour and lavender flowers and work until it comes together. Wrap and chill for 20 minutes, then roll out to about 5mm thick. Stamp out with a cutter, bake for 7-8 minutes at 180C

Orange Tuile

2 egg whites

110g caster sugar

55g melted and cooled unsalted butter

55g plain flour

grated zest of 1 orange

1. Preheat the oven to 180 C/Gas mark 5

2. Grease a baking sheet or line a tray with non-stick baking parchment.

3. Whisk the egg whites until frothy. Add sugar and whisk until well mixed.

4. Add the butter to the meringue mixture with the flour. Fold in the orange zest.

5. Spread out teaspoons of the mixture thinly onto the baking tray.

6. Bake for 5-6 minutes until golden brown.

7. Oil a rolling pin or wooden spoon. When the biscuits are cooked you can then wrap then around the rolling pin or wooden spoon handles to make baskets or twirls.

8. The tuile will keep for up to a week in an airtight container.