This light, lemony summer cookie (recipe here) is delicious with a cup of tea mid-morning, or afternoon. My husband declared it my best ever (he is honest about my cooking, when it works and when it doesn’t!).

After ordering the edible lavender buds for this dessert recipe, a few weeks ago, I was happy to be able to use them again (though the recipe says you can use regular flower buds from the garden).

Once you’ve made the dough it needs to chill for a couple of hours before you can create the magic, so it might be a good idea to plan ahead and prepare these cookies the day before you need them.

These are small, crunchy cookies but this recipe makes 55 – 60, so you can enjoy them yourself and give them as gifts for friends.