Pre heat oven to gas mark 4 (180 degrees).
Cream the butter and icing sugar together until light and fluffy, then gradually work in the sifted flours and lavender flower heads.
Roll out onto a lightly floured board to a thickness of about 5mm, then stamp out 15 biscuits by placing a 9in round pastry cutter on the pastry.
Give it a harp tap, then simply lift the cutter and the piece will drop out.
Arrange the biscuits on a lightly greased baking tray and gently prick each biscuit with a fork.
Bake for 10 – 12 minute, then leave on a baking tray for about 10 minutes before removing to a wire rack to cool completely.
Finish off with a light dusting of icing sugar.