Lavender Biscuits
Also shown in this video: Rhubarb and Custard Pots .
- 10 minutes
- Makes 24
Ingredients
- 175g (6oz) butter
- 175g (6oz) lavender sugar
- 8tbsp Carnation Condensed Milk Light
- 1 egg, beaten
- 175g (6oz) plain flour
- 115g (4oz) self raising flour
Method
- Preheat the oven to 180°C, 375°F, Gas Mark 4.
- Beat the butter, sugar and condensed milk until pale and creamy. Beat in the egg, then sift in the flours. Work with a spoon and then your hands to form a soft dough. Refrigerate for 30 minutes. Roll out the dough on a floured surface to the thickness of a pound coin. Cut into shapes using a biscuit cutter.
- Transfer the biscuits to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool and dust with sugar.
A typical serving contains
-
Calories
- 136
- 7%
-
Sugars
- 10.5g
- 12%
-
Fats
- 5.6g
- 8%
-
Saturates
- 3.4g
- 17%
-
Salt
- 0.2g
- 3%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.