Creamy Chicken Pasta With Tomato Bruschetta
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Preheat the oven to 170C (Fan 160C) or Gas mark 3.
Lightly crush the lavender flowers in a mortar and pestle.
Cream the butter and sugar together until soft and fluffy.
Gradually stir in the flour, semolina and crushed lavender.
Draw the mixture together and chill the dough in the fridge for 15 minutes.
Gently roll out the dough on a lightly floured surface to 1cm thickness. Cut into shapes or rounds with a biscuit cutter and place onto a greased baking tray. Alternatively, press into a greased circular baking tin. Top with a few lavender flowers lightly pressed into the dough.
Bake at 170C (Fan 160C) or Gas mark 3 for 15 to 20 minutes until just starting to go brown.
Leave to cool for 5 minutes before cutting into wedges, if baked in a circular baking tin or transferring to a cooling rack if baked as individual shapes or rounds.
Sprinkle with a little extra caster sugar. Once cold, store in an airtight container.