Ingredients (Makes 12 large or 24 small biscuits)
- 200g unsalted butter
- 325g plain flour
- 150g caster sugar
- 3 tsps of dried lavender flowers
- 1 free range egg yolk
Method:
- Preheat the oven to 160`c
- Place a layer of baking paper on an oven tray.
- Mix together the flour, sugar, butter & lavender using a food processor. The mix should resemble breadcrumbs.
- Then add in the egg yolk to form a dough.
- Wrap in cling film and rest in the fridge for 20mins
- On a floured surface roll out the dough to approximately 1cm thickness
- Cut the dough to the desired shape/size using a cookie cutter
- Bake in the oven for approximately 15 minutes, turning once to ensure and even colour. The shortbread is ready when it is lightly golden.
- Remove from the oven and cool on a baking wire.
- They will store for a few weeks in an airtight container.
damsonsandlavender.com 