This years chamomile clinic herb walk & tea party is gluten free – here is one of my biscuit recipes – tempted to join us?

The Lavender gives the shortbread a delicate floral fragrance and flavour.  It is a well known herb and essential oil for healing many ailments. As a herb, it is used in tea or tincture (or biscuit) for depression, as an uplifting tonic – perfect with a cup of herbal tea in the summer.

Ingredients:

  • 100g butter, softened
  • 50g golden caster sugar
  • 1 desert spoon of  dried lavender flowers
  • 175g gluten-free flour – I use Dove Farm
  • ½ tsp gluten-free baking powder

Method:

  1. Heat oven to 190C/fan 170C/gas 5.
  2. Lightly oil a baking sheet.
  3. Beat the butter, then cream it with the sugar and lavender until light.
  4. Stir in the flour and baking powder and mix together to form a dough.
  5. Divide the mixture into 10 or more balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife.
  6. Chill for 15 mins, then bake for 12-15 mins until light golden.
  7. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
  8. Will keep stored in an airtight container for up to a week.

Lavender flowers can be sourced from the Chamomile clinic or other herbal stores.

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