- 200g/7oz unsalted butter
- 100g/3½oz caster sugar
- 250g/9oz plain flour, plus extra for dusting
- 40g/1½oz ground rice
- pinch salt
- 1½ tsp dried lavender, ground (ensure it has been produced specifically for eating)
- 2 Lady Grey teabags, leaves only (or 1 tsp tea leaves, ground)
- Preheat the oven to 190C/375F/Gas 5.
- In a mixing bowl, cream the butter with a handheld electric mixer until soft and creamy. Add the sugar in a bit at a time until well mixed.
- Sift the flour, ground rice and salt into another bowl. Stir the lavender and Lady Grey tea leaves into the flour mixture.
- Lightly work the lavender flour into the creamed butter with fingers until the dough just comes together.
- Shape the dough into a ball and cover with clingfilm. Set aside in the fridge for 15 minutes.
- When the dough is chilled, remove the clingfilm and and roll out onto a floured surface to a thickness of approximately ¾cm/¼in. Cut out heart-shaped biscuits with a cutter.
- Place the biscuits onto a baking tray and place in the fridge for 30 minutes.
- Bake the biscuits in the oven for 20 minutes or until a very pale gold colour. Allow to cool on the tray for ten minutes before transferring to a wire rack to cool completely.