Pies, Puddings and Pottages

Preheat oven to 170C/325F/gas 3.

Grease the baking sheet with butter.

Place the sugar and lavender flowers in the blender and blend for a couple of minutes until the lavender flowers have broken up. Set aside.

Sift the flour and salt into the mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. You can do this in a food processor if you would prefer.

Stir in the lavender sugar.

Add the egg yolk and use your hands to make a soft dough.

Wrap with clingfilm and place in the fridge for 30 minutes.

Remove from the fridge, unwrap and place on a lightly floured work surface.

Roll out to about 4mm thick.

Cut the dough into rounds using the pastry cutter. Re-roll any remaining dough to cut out more biscuits.

Place on the prepared baking sheet and place in the oven.

Bake in the oven for 15-20 minutes or until the biscuits are firm but not too browned.

Remove from the oven and allow to cool a little before placing on the cooling rack.