Ingredients

• 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)

Directions

• 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.