Lavender biscuits with lemon and yoghurt (v)

Subtle, delicately flavoured biscuits that are perfect for serving to guests...or for keeping to yourself
Makes about 24 small biscuits
Vegan if you use non-dairy yoghurt

Original post (with pictures) here


1/2 cup non-dairy spread or butter (I used Nuttelex)
1/2 cup white sugar
1 tbsp dried culinary lavender
1 tsp lemon juice
1 1/4 cups plain flour
2 tbsp cornstarch
Pinch salt
1 tsp vanilla
2 tbsp plain, thick yoghurt (I used non-fat, pot-set, dairy yoghurt)


1. Cream the non-dairy spread / butter and sugar until light and fluffy. Add the lavender and lemon juice and stir to combine.

2. Add the flour, cornstarch, salt, vanilla and yoghurt to the creamed sugar mixture. Stir well to combine. The mixture should come together as a thick dough.

3. Wrap dough in cling wrap and place in the fridge for ~30 minutes. Preheat the oven to 170'C and prepare two baking trays.

4. Roll out the dough between two sheets of baking paper, to approximately 6mm (1/4 inch) thickness. Cut into shapes using cookie cutters or a small glass. Place on baking trays lined with baking paper and bake for 18 - 20 minutes, until the biscuits are just turning golden at the edges.

5. Cool on the tray for a few minutes, then transfer to a cooling rack to cool completely.