Lavender scented sachets and a delicious recipe for lavender shortbread
Pretty lavender-filled sachets and envelopes have been an important part of our product range for years and we have some lovely styles.
Among our designs are this white cotton envelope with vintage-inspired lavender embroidery, a pretty bow and decorative cutwork and a drawstring
sachet with a voile centre and embroidered lavender sprigs with a lace trim. Both styles make a thoughtful gift and arrive filled with English lavender
(we can substitute pot pourri on request) – ready to pop straight into a drawer, linen cupboard or tucked into pillows to release a beautiful lavender scent.
The English lavender plant is from the mint family and its soothing oil has been used for centuries in cosmetics
and to scent bath products and rooms to relax and bring sweet dreams.
The addition of lavender is delicious in biscuits and shortbread – this is lovely recipe from the BBC – make sure you use culinary lavender for this!
Might be nice enjoyed with a lavender gin for a fully immersive experience!
125g lavender caster sugar (you can make this by infusing 2 teaspoons of culinary lavender – Bart does a jar of this – in 1kg of caster sugar)
225g unsalted butter, softened
300g plain flour
50g ground rice
Line two large baking trays with baking paper.
Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together.
Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
Using floured hands, work the mixture together to form a smooth paste.
Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.
Roll the dough out to a 5mm thickness and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar.
Leave to chill for a further 30 minutes in the fridge.
Meanwhile, preheat the oven to 180C/ 350F/Gas 4.
Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely.