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Lavender biscuits

100g Butter
50 g Caster sugar
175 g Self raising flour
2 Tbsp of fresh chopped leaves
1 tsp Lavender flowers removed from the spike

Cream the sugar and butter together until light. Add the flour and the Lavender leaves to the butter mixture. Knead well until it forms a dough.

Gently roll the dough out on a lightly floured board. Scatter the Lavender flowers on the dough and lightly press in using the rolling pin.

Cut the dough into small rounds with a pastry cutter. Place the biscuits on a greased baking tray and bake in a hot oven 230C for about for 10-12 minutes until golden and firm.

Remove at once and place on a wire tray to cool.

Use a stand mixer with a paddle attachment. Set the mixer on speed one and combine flour, sugar, baking powder, soda, salt and lavender. Add butter and mix until it is the size of small peas. 

Whisk egg and cream together in a separate bowl. Add the egg mixture to the ingredients in the mixer all at once. Mix until the dough just comes together. Finish mixing the dough on the table to avoid over-working in the machine. You may need to add an extra tablespoon of cream to get the dough to come together.

Chill the dough for at least 2 hours. You can freeze the dough for later use. Roll the dough out on a floured surface to about ½-inch thick. Cut into desired shapes. Place on sheet pans lined with parchment, wrap and refrigerate. They should be chilled completely before baking. 

Brush shortcakes with additional heavy cream and sprinkle generously with crystal sugar. Top with a pinch of lavender salt. Bake at 350F until bottoms are golden and top edges are mostly golden. Serve warm with the chilled soup and a scoop of vanilla ice cream.