Lavander Shortbread Cookies

Treat yourself with these melt-in-the-mouth pieces of pure delight! These lavender shortbread cookies are buttery and lightly sweet with a delicate floral flavour and aroma from fresh lavender. They are perfect served with afternoon tea or make a lovely gift for a special occasion.

Makes: about 35

Prepare: 25 minutes, plus chilling

Cook: about 10 minutes

Ingredients:

• 70g light brown soft sugar
• 175g soft butter, plus extra to grease
• 1 medium egg
• 1 egg yolk
• 300g plain flour
• 3 tsp fresh lavender flowers

1. Put the butter and sugar into a bowl and whisk for 5 minutes, until fluffy and light in colour.

2. Briefly beat in the egg, yolk and lavender flowers. Blend in the flour, using a fork to start with, then your hands, until you have a smooth yet stiff dough. Divide into 2 and roll each into a log shape 4-5cm in diameter. Wrap in baking parchment, twisting ends to seal, and chill until firm.

3. Heat the oven to 190°C (170°C fan) mark 5. Lightly grease 2 or 3 baking sheets. Slice the dough into circles 5 mm thick. Arrange the discs on baking sheets, spacing them well apart. Bake for 8-10 minutes, until lightly golden around the edges. Cool on a wire rack. Store for up to 2 weeks in an airtight container.