Friday, 6 February 2009

Lavender Shortbread

160g unsalted butter, softened

80g caster sugar

2 tsp fresh lavender flowers

240 g plain flour

additional caster sugar for sprinkling

1. Preheat oven to 160'C and base line and grease a rectangular tin 18cm x 28cm.

2. Place all the ingredients into a processor and work to a smooth dough.

3. Press evenly into tin and prick all over with a fork, pushing all the way through.

4. Bake for approximately 15-20 minutes, until lightly coloured and firm.

5. Remove from oven and sprinkle with sugar.

6. Mark lightly into fingers with a knife whilst still soft.

7. Leave to cool and harden, then separate into fingers.

A winter alternative is to replace the lavender with orange zest.

Adapted from "The River Cottage Year".

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