A Spot of Sunday Baking

Today we had a lovely afternoon with Rene and Chris. Some tea, eclairs and my homemade lavender shortbread. In fairness, the lavender flavour was a bit too subtle so next time I would add a touch more. It was a bit of an experiment though, so hey-ho you live and learn!
You'll need:
175g organic plain flour
125g butter, at room temp
50g caster sugar, plus extra for sprinkling
1 tsp finely chopped fresh lavender flowers (I only used 1/2 tsp originally)

1. Set the oven to 170'C/Gas 4. Put the flour, sugar and lavender into a mixing bowl.

2. Cut the butter into cubes on a plate.

3. Rub the butter into the flour mixture between your fingertips, until it resembles breadcrumbs.

4. Squeeze the crumbs together with your hands until they stick together.

5. Press into a round circle on a greased baking sheet. Or if you have a loose-bottomed flan tin, press the mixture into this instead.

6. Prick all over with a fork. Sprinkle with some extra sugar. Bake in the oven for 20-25 mins.

7. Take out of the oven. Mark into triangles. Leave to cool.

8. When cooled, cut the shortbread right through and serve.