Lavender Shortbread


175g softened, unsalted butter

2 tbsp fresh, unsprayed, finely chopped lavender leaves

100g caster sugar

225g plain flour

25g demerera sugar


  • Lightly grease 3 large baking trays.
  • Put the softened butter and lavender into a bowl and beat together.
  • Beat the caster sugar into the lavender butter and then stir in the flour, bringing the mixture together with your hands and kneading lightly until smooth.
  • Divide the mixture in half and roll to form 2 sausage shapes 6in long. Roll in the demerera sugar. Wrap in foil and chill until firm.
  • Preheat oven to 160C/gas 3/fan oven 140C.
  • Cut each sausage into about 10 slices and put on baking trays, allowing a little room to spread.
  • Bake 15 to 20 mins, until pale brown at edges.
  • Lift off trays with a palette knife and cool on a wire rack.

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