Recipe for Lavender and Citrus Biscuits – the perfect biscuit to serve with a cup of tea
150 gram flour
90 gram butter
Zest of an orange, finely grated – or lemon zest, or you don’t have an orange
¾ teaspoon dried, edible lavender
Pinch of salt
½ teaspoon of vanilla extract
50 gram fine caster sugar
1 egg yolk
Use a food processor (or a sturdy mixing bowl and wooden spoon) to mix the flour, butter, orange zest, lavender and salt together. The mixture should be dry and crumbly.
Add the rest of the ingredients and mix until smooth.
Chill the dough in the fridge for 20 minutes. It will be easier to roll out, if you make it into a flat rectangle before chilling it. Wrap it with cling wrap to keep it moist.
Pre-heat the oven to 180°C.
Take the dough from the fridge, place between two pieces of baking paper or cling wrap, and roll out. The dough should be about 7 mm thick.
Cut out with cookie cutters
Bake for about 10 minutes, until golden brown.
Transfer to a wire rack to cool down for about 10 minutes.
We served them plain, but an orange or lemon glaze topping will work very well for these biscuits.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.