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Lavender biscuits

1 tablespoon dried culinary lavender flowers (dry lavender stalks in the hot water cupboard for a few days then rub the heads - the buds that come off are culinary lavender)
250g butter, room temperature
2/3 cup sugar
1 teaspoon vanilla essence
1/4 teaspoon lemon essence
2 cups white flour
1/8 teaspoon salt
Lavender icing (see recipe below)

In a mortar, crush lavender flowers with the pestle to release scent. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla essence and lemon essence. Add flour and salt; mix until dough comes together (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 160. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/2 cm thick. Cut into desired shapes with cookie cutters and place onto ungreased baking trays. Bake 12 to 15 minutes or until biscuits are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender icing.

Makes about 25 biscuits.

Lavender icing:

1 cup icing sugar
2 tablespoons dried culinary lavender flowers (buds as above)
2 tablespoons milk
2 teaspoons golden syrup

In a small plastic bag, combine icing sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl and discard the flowers.

Add milk and golden syrup, mixing well. You may need additional sugar or milk may need to be added (enough milk to make icing easy to spread). Spread on cooled biscuits.

from http://whatscookingamerica.net/LavenderCookie.htm