Lavender shortbread (makes 15, preparation time 50 minutes, cooking time 15 - 20 minutes)
125g golden caster sugar
225g unsalted butter softened
300g plain flour plus extra for dusting
50g rice flour
1-3 tbsp lavender depending on how strong you want the flavour
Here’s what you do:
Step 1 - Line two large baking trays with parchment paper.
Step 2 - Place the sugar in a mixing bowl and add the butter and cream the two together.
Step 3 - Sift the flours into the mixing bowl and add the lavender heads. Using a wooden spoon mix the ingredients until they resemble breadcrumbs.
Step 4 - Using floured hands, work the mixture together to create a smooth paste.
Step 5 - Place the paste on to a lightly floured surface and knead the paste gently until if forms a smooth dough. Chill the dough in the fridge for 15 minutes.
Step 6 - Roll the dough to a thickness of 5mm and cut the biscuits out using whichever cutter you fancy. I used a heart because I wanted to give some away as Christmas gifts.
Step 7 - Place the shortbread shapes onto the baking trays and sprinkle with a little extra caster sugar. Place the trays in the fridge and chill for 30 minutes.
Step 8 - Preheat the oven to 180C and when the chilling time is up bake the shortbread for 15 - 20 minutes or until golden brown.
Step 9 - Allow to cool for a couple of minutes on the trays before transferring to a cooling wire.
Kitchen implements required:
2 baking trays covered in parchment paper