Blooming Lovely Flower Cookies
  • 350g Allinson Nature Friendly plain
  • flour plus extra for rolling out
  • 1 level tsp bicarbonate of soda
  • 2 level tsp edible lavender seeds or 1
  • level tsp rose water
  • 125g butter
  • 175g light soft brown sugar
  • 1 medium egg
  • 4 tbsp golden syrup
  1. Preheat the oven to 180°C/160°C Fan/ Gas 4. Line 2 baking trays with non-stick baking paper. Sift the flour and bicarbonate of soda into a bowl. Add either the lavender or rose water. Add the butter and rub until the mixture resembles breadcrumbs. Stir in the sugar.
  2. Lightly beat the egg and golden syrup together, and then add to the flour and mix to make a dough. Leave to chill for 20 minutes.
  3. Roll out on a lightly floured surface to ½ cm thick. Cut out with flower shaped cutters. To make the flower stem carefully insert lolly stick into the flower shaped dough, flattening the dough over the stick. Place on a baking tray, leaving a gap between them.
  4. Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
Recipe by Lunchbox World at