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.
- 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
- Heat oven to 190C/fan 170C/gas 5.
- Lightly oil a baking sheet.
- Beat the butter, then cream it with the sugar and lavender until light.
- Stir in the flour and baking powder and mix together to form a dough.
- 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.
- Chill for 15 mins, then bake for 12-15 mins until light golden.
- Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
- 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.