Lavender Heart Biscuits

I’m lucky enough to live near the beautiful lavender fields in Hitchin, Hertfordshire.¬†Flowering season is from mid June until the end of August and well worth a visit if you get chance (

The entry fee to the fields includes picking so provides a great opportunity to pick some gorgeous scented lavender for use in this biscuit recipe.

Culinary lavender will keep for a year if stored in a cool, dry place (sometimes longer although the flavour will weaken over time).


  • 150g plain flour
  • 100g margarine or butter
  • 50g caster sugar
  • 1 tablespoon dried lavender heads


  • Add the flour, sugar and margarine to a bowl and mix
  • Use your hands to form a dough
  • Add the lavender heads and knead into a ball
  • Wrap the ball in cling film and chill in the fridge for 1 hour
  • Roll the mix out on to a floured surface and cut shapes with a cookie cutter
  • Place biscuits on a tray that has been lined with baking paper and bake in a preheated oven for 10-12 mins at 200 degrees
  • Transfer to a wire rack to cool