Lavender shortbread is quick, easy and totally delicious, that is, of course, once you have a supply of lavender sugar in your cupboard. I made some up with a bunch of dried lavender that I brought at a local market. I don't remember the exact quantity of lavender to sugar I used. About 2 - 3 dessert spoons to approx 500g of sugar. It seems to last really well and I've been having great fun experimenting with it.
2oz lavender sugar
6oz plain flour
dash of milk of combine
extra sugar to roll the dough in
Preheat your oven to 375F. Beat your lavender sugar and butter until light in colour and fluffy. Sift in the flour, combine with your butter mix, using a dash of milk to bring together (handling as little as possible). Roll into a log shape, then roll in the extra sugar and leave to firm up for 10 - 15 minutes in the fridge.
Cut the dough into rounds, place on a lined baking tray and cook for 15 - 20 minutes. Allow to cool for 10 minutes on the tray and then transfer to a wire rack to finish cooling. Enjoy! ;o)