Ingredients

• 170g/6oz butter
• softened
• 80g/3oz golden caster sugar
• 20g/1oz lavender sugar
• plus extra for sprinkling
• 110g/3½oz ground almonds
• 200g/7oz plain flour
• ½ orange
• zest only
• finely grated

Directions

• Preheat the oven at 160C/325/Gas 3.
• Cream the butter and sugars together in a bowl with a handheld electric mixer until light and fluffy and pale.
• Stir the ground almonds
• flour and orange zest into the mixture. Stir until thoroughly mixed. If the room is warm and the mix feels too soft
• wrap in cling film and set aside to rest in the fridge for 10 minutes.
• Divide the mixture into eighteen equal pieces and roll each into a ball. On a floured surface
• flatten each ball to a circle 1cm/½in thick with a fork or with a cookie stamp.
• Place them on a non-stick baking sheet at least 2.5cm/1in apart.
• Bake for 20-25 minutes
• until the biscuits are barely coloured.
• Remove from the oven and leave to cool for 10 minutes before transferring to a wire rack to cool completely.
• When cool
• sprinkle the biscuits with the additional lavender sugar before putting them onto a serving plate.