If we had a signature biscuit, this would be it. We have been tinkering with this recipe for years, and think it is ready to share – finally!
Ingredients (with measurements in American and UK styles!)
1 cup icing sugar
1 cup (8oz) softened butter
2 cups (280g) plain flour
2 Tblspn (30g) dried lavender flowers (if you prefer, grind them with a mortar and pestle)
1 Tblspn (15g) finely-chopped fresh rosemary
1 Tspn (15g) ground cinnamon
Caster sugar for sprinkling (consider keeping some flavoured with lavender)
Directions
Butter a 13” by 9” (or rough equivalent) baking tin.
Cream icing sugar with butter. Add the rest of the ingredients and mix thoroughly.
Spread evenly in the tin, and prick the surface with a fork. Sprinkle with caster sugar.
Bake at 180 for around 20 minutes (until browned to your satisfaction).
Slice into pieces while still warm, but leave to cool in the tin.
(This will keep perfectly well for several days if you use a reasonably tight container. You can also freeze it for later!)