2 cups stoneground cake flour
¼ cup cornflour
a pinch of salt
⅔ cup caster sugar
250g unsalted butter
unsprayed lavender flowers
icing sugar to dust
Preheat the oven to 160°C. Sift the flour, cornflour and salt together.
Stir in the caster sugar and cut in the butter, rubbing lightly together with the fingertips until a dough forms.
Press into 2×20cm loosebottomed tart tins, cut into wedges and prick neatly.
Press in the lavender, then freeze the dough.
Bake for 45 minutes or until pale golden brown. Recut into wedges and allow to cool.
To serve, sift the icing sugar over the shortbread and scatter lavender flowers on top.
This recipe originally appeared in our 2014 Food Issue
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