Lavender Shortbread

INGREDIENTS:

Makes 30 cookies

8oz unsalted butter

4oz superfine sugar

10oz all purpose flour

½ teaspoon salt

2 tablespoons lavender, finely chopped

METHOD:

1. Pre-heat the oven to 320oF / Gas Mark 3. Line a baking sheet with parchment paper.

2. Cream the butter and sugar together with a wooden spoon or in a food mixer. Until light and fluffy.

3. Sift in the flour gradually, and stir in the chopped lavender. Mix until the dough comes together.

4. Shape the dough into a sausage like shape, about 3cm in diameter, and cut off slices about 1cm thick, and place them on the prepared baking tray. Using the back of a fork to slightly flattened them, and to give a ridged effect.

5. Then place the uncooked cookies in a fridge for 15 minutes. Then after that straight into the pre-heated oven for 15 minutes, or until a light golden colour. Placing them in the fridge will give you a shorter, crunchier texture.

6. Remove the butter cookies from the oven and the baking tray and put on to a cool rack.

The shortbread will keep for 1 week in an airtight container.