Just perfect with a cup of tea on a chilly October morning ...
Here's Mrs Smith's recipe:
225g unsalted butter at room temperature
125g lavender sugar - make your own by infusing fresh lavender in caster sugar for a few days beforehand
300g plain flour
50g semolina
a touch of lemon zest
1. cream the butter and caster sugar including the lavender together in a large mixing bowl with a hand whisk or food processor
2. add the sifted flour and the semolina and blend until the mixture looks like breadcrumbs
3. press the mixture into a smooth paste with clean hands or a wooden spoon, wrap in waxed paper and leave in the fridge for 20 mins or so
4. roll out the dough (Mrs S uses an embossed rolling pin) to around 5mm thickness and cut out biscuit shapes such as hearts or rounds
5. place onto a baking tray lined with baking paper and sprinkle with a little more caster sugar
6. leave to chill in the fridge again for at least 30 mins
7. pre heat the oven to 180 degrees C and bake for around 15 mins until pale golden
8. leave to cool on a wire rack and enjoy
9. these keep well in an airtight container