Beat softened butter until soft, adding chopped fresh lavender flowers. (You can use dried lavender but this is much stronger than fresh, so use less - about half.) Add flour and gently knead until smooth.
Divide mix in half and roll each each into a ‘sausage’ and roll in Demerara sugar until coated. Wrap each ‘sausage’ in foil or baking parchment and chill in refrigerator until firm.
When cold cut each sausage into about 10 slices and place on greased baking trays, allowing space between biscuits. Cook for 15-20 minutes until edges are golden brown.
Recipe from Christine Burgess - another recipe sampled and approved by visitors to our stall at Epping Town Show 2019.