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1 tablespoon dried lavender flower or 5 small drips of Whitstable Lavender food oil
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2 cups self raising flower
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1 cup butter, room temperature
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2/3 cup sugar
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1 teaspoon vanilla extract
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1/4 teaspoon lemon extract
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1/8 teaspoon salt
In a mortar, grind lavender flower with the pestle in a medium bowl
cream together ground lavender flowers or Whitstable Lavender food oil, butter, sugar, vanilla extract, and lemon extract.
Add flour and salt; mix until combined (dough should be soft but not sticky.)
Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F. Remove dough from refrigerator.
On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around edges. Remove from oven and cool on wire racks.
For an iced topping
2 Heaped tablespoons of icing sugar
Add 6-8 drops of Whitstable Lavender Food Essence Oil and a little hot water,
Mix and pour over cookies when cooled.