- Preparation Time; 30 minutes
- Cooking time; 15 minutes
- 150g plain flour
- 25g ground rice
- 125g butter, diced
- 50g caster sugar
- One tablespoon lavender petals
- 250g strawberries or a mixture of strawberries and strawberries
- 150ml double cream
- 16 small lavender flowers (optional)
- Sifted icing sugar, for dusting
Life is a series of natural and spontaneous changes, do not resist them; that only creates sorrow. Let reality, let things flow forward naturally in whatever way they like.
– Lao Tzu
- Put the flour and ground rice in a mixing bowl or a food processor, add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs.
- Stir in the sugar and lavender petals and squeeze the crumbs together with your hands to form a smooth ball, knead lightly then roll out on a lightly floured surface until 5mm thick, stamp out 7.5cm circle using a fluted round biscuit cutter, transfer to an ungreased baking sheet, re-knead the trimmings and continue rolling and stamping out until you have made 16 biscuits
- Prick with a fork, bake in a preheated oven, 160o C, set timer for 12 minutes until pale golden, leave to cool on the baking tray.
- To serve, halve 4 of the smallest strawberries, hull and slice the rest, whip the cream and spoon over 8 of the biscuits, top with the sliced strawberries then the remaining cream on top and decorate with the served halved strawberries and tiny sprigs of lavender, if liked, dust lightly with sifted icing sugar, these are best eaten on the day they are filled, but the plain biscuits can be stored in sealed tin up to 3 days.