These crumbly shortbread biscuits, delicately flavoured with lavender, are fantastic as an accompaniment to ice-cream or sorbet – or just with a cup of tea!
- 125 g (4 oz) butter
- 55 g (2 oz) caster sugar
- 100 g (3.5 oz) plain flour
- 20 g (1 oz) cornflour
- 60 g (2 oz) ground almonds
- 4 teaspoons fresh, finely chopped lavender leaves (or 2 teaspoons dried culinary lavender)
- Set your oven to 200 C/400 F/Gas Mark 6.
- Cream the butter and sugar together.
- Add the flour, cornflour and ground almonds and combine.
- Detach the small lavender flowers from their stalks and add them to the mixture.
- Roll out the shortbread dough to a thickness of approximately 0.5 cm (or a quarter of an inch).
- Use a cookie cutter to cut out shapes from the dough.
- Put the dough shapes onto a greased baking tray.
- Bake the shortbread dough shapes for 15 minutes. They will be done when they are firm to the touch and light golden in colour.
- Remove from the oven and transfer to a cooling rack.
If you are using fresh lavender leaves, make sure that they have not been treated with any chemicals. Do not use shop-bought lavender unless it is specifically designated as “culinary lavender”.
Keywords: lavender, shortbread, lavender shortbread, lavender biscuits, lavender hearts, lavender cookies