Edible violas in a variety of colours (Juliet uses purples)
To make the lavender sugar, blitz the caster sugar and lavender in a food processor until the lavender has been dispersed into a fine dust
Reserve 4 tablespoons of the lavender sugar and put to one side
Cream together the butter and lavender sugar with the vanilla bean paste until it is pale and fluffy
Add the flour and combine into a soft dough
Split the dough in half and roll each amount into a thick sausage shape with a diameter of around 5cm (2in). Wrap in cling film (plastic wrap) and chill for a couple of hours.
Unwrap the chilled dough and cut into 1cm (3/4inch) thick slices
Add purple food colouring dust to the remaining lavender sugar until you have a lilac-coloured sugar
Roll the edge of each slice of dough in the coloured lavender sugar
Place the biscuits on a lined baking tray and bake at 180C (350F) for 15 minutes
Remove the biscuits from the oven, brush the tops with a little egg white and add the violas by pushing them gently into the centre of each warm biscuit. Brush over the top with another layer of egg white to seal the flowers in place.
Continue baking the biscuits for another 5-10 minutes until the edges turn golden brown
Remove from the oven and leave to cool on a wire rack