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1
Preheat oven to 275u00b0F (135u00b0C).
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2
Place sugar, flours and salt in the bowl of a food processor and mix well. Add cold cubed butter and, using a spatula, toss until the butter is well-coated.
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3
Pulse mixture along with lavender for 5-10 seconds, or until texture becomes dry and rice-like. Be careful not to over-process.
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4
Empty pulsed mixture into a bowl and, using your hands, shape it firmly into a ball. The dough will seem quite dry and you may have to knead it to make it all come together.
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5
On a lightly floured Surface, roll the ball with your hands into an evenly-shaped log about 2 inches thick. Wrap log in plastic wrap and refrigerate for at least 2 hours.
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6
Remove plastic wrap from cookie log and, using a sharp knife, cut out slices about 1 cm thick or as you prefer. Place them about 1 inch apart on the lined baking sheet. Using a fork, poke the centre of each cookie to preventair bubbles from forming during baking.
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7
Bake cookies for about 45 minutes, until small bubbles form on top and the cookies are slightly golden. Transfer immediately to a cooling rack, gently because they are quite fragile. Let them cool and enjoy!
