Pre-heat the oven to 160°c Fan/180 °c/Gas Mark 4. Prepare 2 baking sheets with baking parchment or grease lightly.
In a mixing bowl put the coconut butter and lavender and whisk together by hand or preferably with a hand mixer.
Whisk in the coconut sugar and stevia, then add the spelt the flour.
Bring the mixture together with your hands and knead into a smooth dough.
Bake for 15-20 minutes or until the biscuits are a rich golden brown. Allow to cool, then dust with coconut sugar.
To make the 'Posset', which is rather like a cold custard sauce, put the Oat Amazake, Soya Cream and Vanilla Extract into a small bowl and mix with a fork. The mixture should be pretty sweet already, but you can stir in Coconut Syrup to sweeten further if you wish.
When ready to serve, lay the lavender biscuits on a plate, sprinkle them with coconut sugar. Then spoon the Posset into a dip dish to sit alongside or on the same plate. Serve.
The 'Posset' can be stored for a day or so, but it's best to make up a fresh batch as you go along.
The biscuits can be stored in an airtight container for a few weeks - although they will probably get eaten way before then!
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