Lavender Shortbread

100g unsalted butter, softened
50g lavender sugar
100g plain flour
50g corn flour
A pinch of dried or fresh lavender flowers
A little plain caster sugar to sprinkle on before baking

Beat the butter and sugar with an electric whisk until soft and creamy. Work in the flours and lavender flowers.

Press the mixture into a round 20cm/8 inch loose-based cake tin (or cut into rounds) and sprinkle with a little sugar. Bake at 160C/gas 3 for 30-35 minutes (less for rounds) until light golden. Mark the cake into 12 wedges and then leave to cool in the tin.

Remove from the tin carefully when cold and serve as for normal shortbread.

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