2 cups flour
1/2 cup sugar
1 cup butter, at room temperature
grated rind of 1/2 lemon
1 to 2 tablespoons fresh lavender blossoms (stripped from the stem)
a few blossoms for garnish
In a large bowl, cream the butter and sugar until light and fluffy. Add the flour and blend until the dough is smooth and firm. Mix in lavender blossoms and lemon rind. Line a flat surface with parchment paper. Divine the dough into two equal parts, and roll out into two rectangles about 1 cm thick. Place on a baking sheet and refrigerate the dough for at least 2 hours. When dough is cool, cut it with biscuit cutters. With a spatula, transfer them onto a nonsctick baking sheet, leaving 2 cm in between.
Preheat oven to 163C. Bake until biscuits turn light brown around the edges. Remove biscuits from oven and let cool completely. To serve, springle with additional lavender blossoms. To store, keep in an airtight container.