Ingredients

• 600ml/20fl oz double cream
• 150g/5½oz caster sugar
• 1 tbsp edible lavender
• 2 lemons
• juice only
• strained
• 100g/3½oz soft
• unsalted butter
• 2 tsp lavender (fresh buds and leaves or edible dried lavender)
• 50g/1¾oz caster sugar
• 175g/6oz plain flour

Directions

• To make the posset
• put the cream
• sugar and lavender in a pan. Gradually bring to the boil
• stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes
• stirring often so that the cream doesn’t stick and burn.
• Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes
• then pour into four glass tumblers or small dishes
• or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours
• or until set.
• Remove from the fridge 20 minutes before serving.
• To make the biscuits
• place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough.
• Form the mixture into a cylinder shape
• about 4cm/1½in in diameter and 18cm/7in long
• and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours
• until firm.
• When you are ready to bake the biscuits
• preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment.
• Unwrap the dough and use a sharp
• serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray
• allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes
• or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool.
• Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days.