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175g/6oz unsalted butter, softened, plus extra for greasing
100g/3 oz icing sugar
-1 tbsp dried lavender tips (to taste)
100g/3 oz cornflour
200g/7oz plain flour
2 tbsp caster sugar (optional)
For the shortbread, set the oven temperature to 180C/160C Fan/Gas 4. Grease a
30x20cm/12x8in baking tin with butter.
Beat the butter and icing sugar in a bowl until light and fluffy, using an
electric whisk. Fold in the lavender, cornflour and plain flour until the
mixture comes together as a firm dough.
Press the dough into the prepared baking tin using your fingertips to form an
even layer of dough about 1cm/ in thick. Prick the dough all over with a fork
and sprinkle with the caster sugar, if using.
Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown
and cooked through. Set aside to cool in the tin for a little while, then break
into pieces.