Nigel Slater's almond and lavender biscuits
125 gr butter
50 gr golden caster sugar
100 gr plain flour
100gr ground almonds
2 level tsp lavender buds
(I made these with organically grown lavender from my garden - you don't HAVE to do this, but I think it makes them taste better!)
Whizz all the ingredients together in a food processor until they resemble fine breadcrumbs. Set aside a couple of tablespoons, then press the rest into a dough. Cover and refrigerate for at least four hours.
Pre-heat the oven to 150C/300F/gas mark 2. Flour your hands, then break off pieces of dough the size of a walnut and flatten into tiny rounds. Lay carefully onto greased or parchment-lined baking sheets, sprinkle with the reserved mixture and return to the fridge for an hour or so.
Bake for 25-30 minutes, until pale gold in colour. Allow to cool a little, then use a palette knife to transfer them to a cooling rack.
They will last in an airtight container for several days.
This is one of my favourite flower recipes - I took some to Italy to give as a present to a friend, and she really loved them!