Lavender Shortbread For Summer Berries

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 100 g unsalted butter, softened
• 50 g caster sugar
• 100 g plain flour
• 50 g rice flour
• 1 grated lemon, zest of
• 10 drops lavender, cooking essence
• 1 pinch dried lavender flowers or 1 pinch fresh lavender flowers
• sugar, to sprinkle before baking

Recipe

• 1 beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. work in the flour and rice flour, lemon rind and lavender flowers.
• 2 press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. bake at 160c/320f/gas 3 for 30-35 minutes until light golden.
• 3 mark the shortbread into 12 wedges and then leave to cool in the tin.
• 4 remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.