Servings: 18
Ingredients
- 130 g slightly salted butter
- 65 g light muscovado sugar
- 1 tsp lavender flowers, finely chopped
- 100 g plain flour
- 130 g ground almonds
- 60 g whole almonds, toasted and coarsely chopped
- 180 g Willie’s Cacao El Blanco 36% White Chocolate Bar
Instructions
- Preheat the oven to 170°C. Line a large baking tray with baking paper.
- Beat the butter and sugar together in a large bowl until light and fluffy, then beat in half the lavender flowers.
- Mix in the flour and the ground almonds until well combined. Stir in the chopped toasted almonds and 100g chocolate. The mixture should be a soft dough. If it is sticky, gradually blend in more flour until the right consistency is reached.
- With floured hands, shape portions of the mixture into crescents about 8cm long and 2cm thick in the middle and arrange on the prepared baking tray.
- Bake in the preheated oven for 15–20 minutes, until lightly golden.
- Leave to cool on the baking tray for 10 minutes, then transfer the biscuits to a wire rack to cool completely.
- Melt the remaining chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
- Using a fork, drizzle melted chocolate over the top of each biscuit. Sprinkle over the remaining lavender flowers and leave until the chocolate is set.
- Store in a cool place in an airtight container.