Lavender Shortbread Cookies
INGREDIENTS
| 225g/2 sticks/8oz butter, at room temp | |
| 100g/4oz natural cane sugar, plus a little extra for sprinkling | |
| 325g/12 oz flour | |
| pinch salt | |
| 1 | Tbsp dried lavender buds |
INSTRUCTIONS
| 1. | • Heat the oven to 180C/350F/Gas 4. Beat together the butter and sugar until creamy. Add the flour, salt and lavender and mix until combined. |
| 2. | • Bring together into a ball with your hands and shape into a flat disk. Cover and chill for at least 20 minutes. |
| 3. | • Once chilled roll out the dough so that it’s 3/4cm/1/4 inch thick. Cut out into small rounds (mine are 2 1/2 inches) and place spaced out on baking trays. Sprinkle with a little extra sugar. |
| 4. | • Bake for 10-12 minutes or until they feel sandy on top and have the slightest hint of colour on the edges. Allow to cool on the tray. |
