Lavender Lemon Tea Biscuits for THE FIREBIRD by Susanna Kearsley

Uncategorized | September 17, 2018 | By

LavLemTeaBis

Scottish castle ruins by the sea, English tea, Russian empresses…given these topics as inspiration, I didn’t have to reach far to decide that tea cakes would be the subject of my recipe creation for June.  The Firebird by Susanna Kearsley begs for readers to sit in a comfy chair sipping a hot brew, nibbling a plateful of something fresh from the oven.  Add blooming English lavender to the mix and you get Lavender Lemon Tea Biscuits.

They were a cinch to make.  I used fresh lavender from my gardens in the recipe, but dried culinary lavender would work just as well.  A little egg wash with lavender and lemon sugar sprinkled over each cookie gives them extra sweetness, flavor, and crunch.

Lavender Lemon Tea Biscuits

Dough:

2 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Himalayan pink salt

1 tsp.  lemon zest

2 T lavender flowers

10 T butter

1 1/2 c. sugar

2 large eggs

Additional flour for rolling dough

Topping:

1 egg, beaten

1 tsp. lemon zest

1 T lavender flowers

Method:

Heat oven to 350 degrees.

Combine all the dough ingredients in the bowl of a mixer.

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Mix at medium speed until they come together to form a dough.  Transfer to a floured board.  Roll to 1/4 inch thick.

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Using a cookie cutter of your choice, cut into shapes.

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Place the shapes on ungreased cookie sheets.

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Combine sugar, lemon zest, and lavender for topping.  Brush each tea biscuit with beaten egg.  Sprinkle on a bit of the lavender lemon sugar.

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Bake for 10 minutes.  Immediately remove to cool on racks.

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During my experimentation with this dough, I also made a gluten-free version and it worked well.  I used Bob’s Red Mill All-purpose Gluten Free flour to substitute for the regular a.p. flour and reduced the volume of the butter to half.

Yield: app. 4 dozen

 

 

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