Lovely lavender biscuits


  1. Put the lavender and flour into a food processor and chop finely.
  2. Add the sugar, salt and semolina and whizz to combine. Finely chop or coarsely grate the butter into the mixture and whizz again until a dough forms. Squash into a flat disc, wrap tightly in cling film and chill for at least 30 minutes.
  3. Preheat the oven to 180ºC/Mark 4 and line two baking trays with non-stick baking paper.
  4. Place the chilled dough between two sheets of fresh cling film and roll out to a thickness of 3–4 mm. Using a 5 cm cutter, stamp out hearts or circles.
  5. Place on the prepared trays, spacing them at least 3 cm apart, and sprinkle with caster sugar. Bake for 15–20 minutes, or less if the biscuits are very small. Sprinkle generously with caster sugar straight after taking them out of the oven, and leave to cool.

Recipe from Great British Bake Off finalist and Dream Tea ambassador, Miranda Gore Brown. Dream  Tea which runs from  15th  to  21st  June,  is  national  children’s  charity, Dreams  Come  True’s annual fundraising campaign.

It asks people across the nation to take precious time out with friends, family and colleagues over cake and a cuppa, whilst raising money to bring joy to children and young people with serious and life-limiting conditions. To take part visit: or call 0800 018 6013.

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Lavender adds a tasty and fragrant touch to sweet treats


1 heaped tbsp lavender flowers (no stalks)
175 g self-raising flour, sifted
50 g caster sugar
pinch of salt
25 g semolina
130 g unsalted butter, straight from the fridge
caster sugar, for sprinkling


Time: 20 minutes
Serves: 18
Nutrition: n/a