The Ultimate Lavender Biscuit•
Posted on January 09 2014
(Image Source http://www.pinterest.com/pin/85216617922298805/)
The humble Jammie Dodger, the biscuit of my childhood. With the crumbly biscuit and jammie centre I was hooked after my first bite!
As I have grown ever so slightly older my taste buds have changed and I now find my trusty biscuit of choice a little too sweet.
Why not choose another biscuit brand I hear you ask, well in short I was not willing to give up on my jammie dodger filled future just yet. My moment of inspiration came after I had some utterly scrumptious home made lavender and blueberry jam with crumpets one Sunday morning.
After scouring the internet I found the perfect recipe for these mouth watering lavender creations.
250g butter, softened
150g caster sugar
1 free-range egg yolk
1 tsp vanilla extract
300g plain flour
6 tbsp blueberry and lavender jame (or jam of your choice)
Line 2 baking trays lined with baking paper. Pre-heat the oven to 180C/350F/Gas Mark 4.
Cream the butter and sugar in a large mixing bowl. Beat in the egg yolk and the vanilla extract. Add the flour and mix in well, using your hands if necessary to make sure it’s all mixed well. Knead gently on a lightly floured surface, then divide into two pieces and form each piece into a ball. Wrap them both in cling film and chill for about half an hour.
Remove the dough, and then scatter a little plain flour over a board or clean work surface; roll out one ball of pastry to the thickness of a £1 coin. Using a flower or fluted cutter, cut out as many biscuits as you can. Lightly knead the trimmings together and roll them out again. Once the shapes have all been cut out, then carefully place the biscuits/cookies on a baking sheet, making sure you keep them slightly apart as they spread when baking.
Continue cutting out the shapes with the second ball of dough, and then cut out a small circle in the centre of each biscuit using a small biscuit/cookie cutter or using a small water glass.
Bake the biscuits for 20 to 25 minutes or until firm and just golden. Remove them from the oven and place them on a cooling rack to cool completely – being careful when you take them off the baking tray as they are fragile and they can crack. Place a teaspoon of jam onto the centre of each biscuit that does NOT have the circle stamped out. Sandwich all the biscuits together with the jam.
OPTIONAL: Sprinkle with icing sugar or drizzle with icing.
These delicious biscuits are a slight variation on the traditional Jammie Dodger, the only reason they are slightly ‘posher’ is because I have added a generous slug of Vanilla extract and I have even used some delicious home made lavender and blueberry jam.
They are perfect for an impromptu tea party or for a special occasion such as Mother’s Day and Birthday’s or just because.
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