Mmm. this is the perfect biscuit for summer and afternoon teas in the garden. If you can get it use Vitalite (stocked by the Co-Op) as I find that this gives the most buttery taste out of all the vegan margarine I've tried. I bought the lavender from Amazon via the Cotswold Lavender Company for £3.99 (inc postage) and only used a little bit of the jar for this recipe. Make sure you use culinary lavender and not the stuff used to make lavender bags. If you like this recipe make sure to check out our Earl Grey Shortbread recipe too!
Makes around 22 two inch biscuits
1/2 cup of vegan sunflower margarine (recommend Vitalite)
1/2 cup of icing sugar
Couple of drops of vanilla extract
1 cup + 2 tablespoons of plain flour
1/8 teaspoons bicarbonate of soda
1/8 teaspoon of salt
1 tablesppon of culinary lavender
Caster sugar for dusting
Preheat the oven to 350f/ 180C.
Grease and line a baking tray with greaseproof paper.
Using an electric whisk beat the margarine until creamy. Add the vanilla and icing sugar and beat again.
In a separate bowl, sift together the flour and bicarbonate of soda. Stir in the lavender.
Fold this mixture into the margarine mix in two batches. Add a bit more flour if too sticky.
Roll out on a floured board. cut out with your favourite cookie cutters. Sprinkle with caster sugar.
Transfer to the baking tray and bake for 12-14 minutes until they start to turn golden.
Allow to cool on baking sheet for 5 minutes then transfer to a wire cooling rack.
Recipe by Caroline Turner