These biscuits are perfectly fine without icing, as our 7-year-old informed me, but I think the icing adds a zing, and lavender and lemon go well together. Being free of sugar and dairy, you can add a couple more to your lunchbox.

You'll need a tray that will fit into your freezer.

1 1/2 tbsp dried lavender flowers
165g flour of choice
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
2 tbsp coconut oil or butter, melted
1 egg
1 tsp vanilla extract
1/4 c honey
1 tsp stevia

1/2 c powdered stevia or icing sugar
2 tsp milk or lemon juice

Mix together lavender, flour, cornstarch, baking powder and salt in a small bowl.

In a medium bowl whisk the coconut oil/butter, egg, vanilla, honey and stevia until combined. Add the flour mixture and mix until just combined.

Transfer dough into the centre of a large piece of cling film or baking paper. Cover with another piece of cling film or baking paper and roll out into a rectangle shape to fit your tray about 3-5mm thick. Place in freezer for at least 30 minutes.

Preheat oven to 180C. Take out dough from the freezer and cut out shapes with your desired cookie cutters. Place onto 2 baking sheets lined with baking paper.

Bake for 8-10 minutes until cooked through and light brown around the edges.

Leave to cool on a wire rack.

Mix icing ingredients together and ice biscuits when completely cooled. Store in an airtight container.