A small variation to the original biscuit in the blog below, to create a special little spring time treat with some pretty floral highlights.

I used fresh lavender from my garden, but if you do, make sure it is unsprayed organic culinary lavender. The lavender used for this is from the Augustifolia species. (or English lavender) - and better suited for eating over other varieties.

Dried culinary lavender can also be purchased and I would advise to go easy not the quantity at first as it can be quite overpowering.

Ingredients:

140g unsalted butter
100g raw caster sugar
1 teaspoon natural vanilla extract
1 small egg
good pinch of sea salt
150g plain flour
6g baking powder
40g organic desiccated coconut
1/4 teaspoon fresh edible lavender buds (or to taste)
1/2 teaspoon finely grated lemon zest (from unsprayed lemons)
Extra lavender buds for decoration
3/4 cup white chocolate calettes or buttons
1 tablespoon vegetable oil (such as grapeseed or liquid coconut oil)

Method

Preheat the oven to 170 deg C, fan forced.
Cream together the butter, sugar and vanilla in a bowl. This can be done by hand or using a stand mixer or food processor.
Add the egg and mix in well with the salt and lemon zest.
Sift together the flour and baking powder. Mix this gently into the butter mixture along with the coconut and lavender buds.
Line two baking trays with baking paper. The trays can be greased first to help the paper to stick and stay flat.
Take 1 tablespoon amounts of the biscuit mixture and roll into a ball. Space them on the baking tray to allow room for spreading. Squash each ball flat with your fingers or the back of a fork.
Bake for 15 minutes or until just golden and crisp.
Allow the biscuits to cool completely on a rack.
Melt the chocolate in a microwave proof bowl in bursts of 20-30 seconds until it is just starting to melt with some lumps of chocolate remaining. Give it a stir between bursts and keep stirring once removed to dissolve all the lumps of chocolate. Add the oil and mix until smooth and shiny.
Spread the chocolate over the cooled biscuits using a teaspoon or pastry brush and top with a little sprinkle of lavender buds in the centre.
Allow to set and enjoy !