Lavender shortbread
This extremely buttery shortbread lends itself beautifully to the fierce aroma of lavender. It is absolutely the easiest cookie to make, and minimal effort is required for maximum fragrant, crumbly reward. You can make it with dried lavender in winter or fresh in summer, or you can replace the sugar with lavender sugar. This is the perfect cookie to go alongside a cup of tea, but it is also great cut into smaller squares and served with a dessert such as lemon posset or panna cotta.
MAKES 35
315g butter, cubed
350g self-raising flour
120g cornflour
120g caster sugar, plus a little extra for sprinkling
½ tsp salt
1½ tsp fresh or dried lavender, very finely chopped
1 Preheat the oven to 160°C/Gas Mark 3.
Melt the butter in a small pan over a medium-low heat, or in a bowl in the microwave. Sift the flour and cornflour into a large bowl and stir in the sugar, salt
