Lavender Hearts and Flowers

• Adapted from BBC Good Food Recipe, something special for any occasion.
  

  

  Milk, Soya and Egg Free

  
  
  125g/4½oz Lavender Sugar, plus extra for sprinkling 
• 225g/8oz Dairy and Soya Free Spread
• 300g/10½oz Plain Flour or Wheat Free Bread Flour
• 50g/1¾oz Ground Rice
  
  
  
  
  Preheat the oven to 180ºC/ 350ºF 
  
  
  Line two large baking trays with baking paper.
  
  
• Sieve the sugar into a bowl and reserve the lavender. 
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• Whisk the Spread and Sugar together until pale.
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• Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until it begins to come together.
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• Using floured hands, work the mixture together to form a smooth paste.
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• Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.
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• Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar.
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• Leave to chill for a further 30 minutes in the fridge. (I didn't bother doing this)
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• Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack, and set aside to cool completely.







Wheat Soya Milk and Egg Free are always paler.

• We ate these with a white chocolate dipping sauce made from melting Mortimer's White couverture with oat cream and leaving it to cool (after the kids had gone to bed we had hazelnut liqueur added too, great addition!)
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