Lavender Biscuits

• 125 grams (4 ½ oz) butter or margarine
• 100 grams (4 oz) sugar
• 1 egg
• 150-200 grams (5-7 oz) self-rising flour
• 1 level Tbsp.dried English lavender flowers (Lavandula agustifolia) Hint: It is essential to use English lavender with no camphor scent.
• 1 small cup (1/4 to 1/3 cup) chopped candied ginger (optional)

Cream butter and sugar, add egg and beat well. Add dried lavender flowers and mix well. Include ginger here, if using. Finally, add sieved self-rising flour and mix well. Place teaspoonfuls into a baking tray lined with non-stick paper and bake in a pre-heated moderate oven (325 degrees) for 15-20 minutes.

This makes approximately 30 biscuits.

source: Lavender, Sweet Lavender by Judyth McLoed