A biscuit that smells like an early summer English garden. Light, delicate, faintly floral — and starring an ingredient grown within a few metres of the kitchen where it’s made. 

What makes it special
The lavender is from the garden at Chom Chom — a small, precious harvest each summer that goes almost entirely into these biscuits. The Earl Grey is from a generational tea grower just down the hill, the kind that tastes of cool air and elevation. Together they make a shortbread that is gentle and refined but not precious about it. Light crumb, beautiful fragrance, lemon-lavender icing piped on top, a few dried lavender flowers pressed in. Posh by nature. Not by effort.