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5 from 2 votes

Lavender And Rooibos Biscuits

These to me should be named a traditional South African biscuit
Author: an original recipe from Lavender and Lime


  • 95 g butter
  • 90 g fructose
  • 10 mls rooibos tea leaves
  • 2.5 mls lavender petals
  • 2.5 mls vanilla extract
  • 135 g flour


  • Place the butter and fructose into a stand mixer bowl and cream together until light and fluffy
  • Put the tea and lavender into a spice grinder and grind until fine
  • Add to the creamed butter together with the vanilla extract
  • Mix and add the flour in thirds and mix on a slow speed until a dough forms, scraping down the sides if necessary
  • Wrap the dough in cling film and refrigerate for 30 minutes
  • Place the dough between 2 sheets of baking paper and roll out until 5cm thick
  • Cut out cookie shapes and place onto a lined baking tray
  • Place the baking tray into the fridge while you preheat the oven to 180° Celsius
  • Bake for 20 minutes then remove from the oven
  • Gently place the cookies onto a wire rack to cool