Make the lavender sugar by mixing two teaspoons of crushed lavender flowers with 150g of caster sugar. For best results, allow to infuse in a jar at least overnight.
Line a baking tray with baking paper. Gather the ingredients.
Sift 125g of the lavender sugar into a large mixing bowl.
Reserve the ants and set aside. Oops, they're lavender flowers. Lavender flowers, lovely. Ants, not so lovely. Don't use ants in this recipe.
Cube the butter and add it to the mixing bowl with the caster sugar.
Cream the sugar and butter together with an electric hand whisk until pale and fluffy.
Sift the flour(s) into the mixing bowl.
Then add the reserved insect free lavender flowers.
Combine the mixture with a fork until it resembles coarse breadcrumbs.
Using floured hands, bring the mixture together to form a rough paste.
Lightly flour the work surface and tip the mixture onto the surface.
Knead the dough gently for a few minutes until it is well combined and looks smooth. Log shaping optional. Cover with cling film and place in the fridge for 15 minutes.
Remove the dough from the fridge and place onto a floured working surface. Or a floured, flowered working surface if you have one.
Roll the dough out to your desired thickness - 5mm for an average biscuit or 2mm for a thin biscuit. This dough is 2mm thick.
Cut out the biscuits with your favourite cutter. Hearts are cool. Dinosaurs are cooler. Remember, twist your hips, not the cutter!
Place the biscuits onto the baking tray. I was out of baking paper and it was midnight so I decided not to photograph the shocking state of my baking tray for your enjoyment.
Sprinkle the biscuits with the remaining lavender sugar and very gentle press the sugar into the biscuit. Chill the biscuits in the fridge for a further 30 minutes.
Preheat the oven to 175C. The thin cut biscuits should bake in 10-12 minutes and the average cut biscuits in 15-18 minutes. The biscuits are ready when pale golden brown.
Biscuits can catch and burn very quickly. Keep an eye on your biscuits as they bake and take them out as soon as they are pale golden brown and look crisp.
Carefully place the biscuits onto a cooling rack and leave until completely cool. Watch out for biscuit eating zombie chicks.
Flour. Flower. Flour. Flower. Leaning flour of flower biscuit.