ALMOND, WHITE CHOCOLATE & LAVENDER CRESCENTSPrep Time: 40 mins Cooking Time: 20 mins Serves: Makes 18
These are lovely little aromatic biscuits. It is always satisfying to use home-grown ingredients in these, if you can. Lavender is very easy to grow and for cooking is best picked before the last ﬂowers on each stalk are fully open. It provides a delicate perfumed note to the white chocolate and almond pieces.
130g slightly salted butter
65g light muscovado sugar
1 tsp lavender ﬂowers, ﬁnely chopped
100g plain ﬂour
130g ground almonds
60g whole almonds, toasted and coarsely chopped
180g white chocolate, roughly chopped. Suggestion, El Blanco
-large baking tray
Preheat the oven to 170°C. Line a large baking tray with baking paper. Beat the butter and sugar together in a large bowl until light and ﬂuﬀy, then beat in half the lavender ﬂowers.
Mix in the ﬂour and the ground almonds until well combined. Stir in the chopped toasted almonds and 100g chocolate. The mixture should be a soft dough. If it is sticky, gradually blend in more ﬂour until the right consistency is reached.
With ﬂoured hands, shape portions of the mixture into crescents about 8cm long and 2cm thick in the middle and arrange on the prepared baking tray.
Bake in the preheated oven for 15–20 minutes, until lightly golden. Leave to cool on the baking tray for 10 minutes, then transfer the biscuits to a wire rack to cool completely.
Melt the remaining chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
Using a fork, drizzle melted chocolate over the top of each biscuit. Sprinkle over the remaining lavender ﬂowers and leave until the chocolate is set. Store in a cool place in an airtight container.