In a bowl, add the flour and semolina. Whisk well and keep aside.
In another bowl, add the butter and sugar. Whisk together till pale and fluffy.
Add the flour mixture, and fold in.
Add the lavender and fold in till incorporated. Do not over mix.
Place the dough on a piece of plastic wrap and shape into a log of approximately 8 inches long and 2½ inches wide.
Wrap the log in the plastic wrap and keep in the freezer for 30 minutes. Alternatively, you can keep in the fridge for an hour.
Pre heat the oven at 160 deg C and line a baking tray with parchment. I needed two trays, and baked one at a time, keeping the other in the fridge until needed.
Unwrap the dough and cut 20-21 slices. Arrange on the baking tray/s, cut side up.
Place the tray in the centre of the pre heated oven and bake for about 12-14 minutes.
To confirm their doneness, gently pick one up and check the bottom; it will have started to change colour while the top is still quite pale.
Take the tray out of the oven and place on a cooling rack for about 3-5 minutes.
Carefully transfer the biscuits onto the rack and cool completely.
Store in air tight containers.