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
- Let the butter outside of the fridge till it’s soft and at room temperature. Mix it with the flour in a bowl.
- 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.
- 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.
- Preheat the oven at 170° and prepare a baking tray with baking paper.
- 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.
- Spread the rest of the lavender-sugar on the biscuits and bake for about 13–15 minutes until they have a light golden color.