Lavender Shortbread

Cook Time 30 minutes plus resting

Servings 6-8

Ingredients

Lavender butter (prepare in advance)

200g butter 

6g dried lavender (blended to powder)

Shortbread

100g caster sugar 

200g Lavender butter 

½ tsp salt 

300g all purpose flour 

Method

For the lavender butter, soften butter. Fold lavender. Roll and reserve.

Cream the butter, sugar, and salt. Add the flour and mix until combined. Place the dough between two pieces of baking paper and use a rolling pin to flatten the dough until about 1 cm thick and refrigerate for 15 minutes.

Once cooled, remove from the fridge and punch with a small ring cutter or cut with a knife. Transfer to a baking tray and for best results place back in the fridge for 1 hour.

Bake at 175°C for 15-20 minutes until cooked but still blonde in colour. Rest. Enjoy!