Almond And Lavender Shortbread

1. 1

   For those of you who don't happen to have lavender sugar already in your cupboard (you would have had to infuse the sugar with the lavender blossom at least 2 weeks before!) you can mix the caster sugar with the lavender blossoms and holding back 1 tablespoon of the mixture (you'll use this later, for a topping), put the rest into an electric blender and whiz it up into a fine powder. Then run the powder through a sieve and into a mixing bowl.

2. 2

   Next mix together the butter and the whizzed lavender sugar with an electric mixer or a spoon until it is light and creamy, then add the ground almonds. Sift together the flour and the salt, add it to the sugar mixture and mix until you have a thick dough. This should be done quite quickly as you don't want to overwork it.

3. 3

   Roll the dough into a long roll 4mm or 2 inches in diameter and cover with plastic wrap and put into the fridge to harden for at least 15 minutes.

4. 4

   Meanwhile pre-heat the oven to 160u00b0C or 320u00b0F.

5. 5

   Bring the roll of dough out of the fridge, it should have hardened sufficiently to retain its shape when sliced. Cut the roll into 6mm or 1/4 inch thick rounds.

6. 6

   Lift these onto a baking tray covered with grease proof paper and put into the oven to bake for 25 minutes or until the edges of the cookies start to color.

7. 7

   Take the tray out of the oven and sprinkle the cookies with the remaining tablespoon of sugar and lavender mix and leave them to cool on the tray. If you try and move them whilst they are hot they will fall apart.

8. 8

   When they have cooled enough to be handled, put them onto a wire tray to finish cooling and then see if they last long enough to find their way to the cookie jar!

* Per serving · 4 servings · Values may vary.

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