These bis­cuits come from a book I loved called Ke:xs, pub­lished by a Vien­na-Munich based pub­lish­ing house that I also love called Brand­stät­ter Ver­lag (I changed only a few things after hav­ing tried out the recipe some times). They con­tain laven­der, which I find won­der­ful on cakes as well as in some kinds of bread. Great lit­tle sweets for the sum­mer, alone or to accom­pa­ny a sim­ple gela­to alla cre­ma.

Time: 45 min­utes

Ingre­di­ents (makes about 25 pieces)

100 g but­ter demi-sel OR reg­u­lar but­ter + half a tea-spoon of salt
150 g flour
70 g sug­ar
1 hand­ful fresh or dried laven­der flow­ers
1 tbsp water

  1. Let the but­ter out­side of the fridge till it’s soft and at room tem­per­a­ture. Mix it with the flour in a bowl.
  2. In a mix­er or in a mor­tar mix the sug­ar with the laven­der until it becomes a pow­der. Pass it through a small colen­der to get rid of the small flower rests.
  3. Mix 50 grams of the sug­ar-laven­del to the but­ter and flour and, adding a spoon of water, make a dough. Wrap it in a plas­tic film and put it in the fridge for 30 min­utes.
  4. Pre­heat the oven at 170° and pre­pare a bak­ing tray with bak­ing paper.
  5. Roll out the dough, a bit less than a cen­time­ter thick. With a knife cut out small rec­tan­gles about 6 cm x 1 cm and with a fork make small holes on the top.
  6. Spread the rest of the laven­der-sug­ar on the bis­cuits and bake for about 13–15 min­utes until they have a light gold­en col­or.