Ingredients:

• 150g (6oz) plain flour
• 50g (2oz) caster sugar
• 100g (4oz) butter
• One level teaspoon of dried lavender flower heads

Method:

Preheat the oven to 160C (325F or Gas Mark 3).  Have ready an 18cm greased round tin.

Mix the flour and sugar together and then rub in the butter.  Add the lavender and disperse as evenly as possible.  Work the mixture until it becomes a smooth, pliable dough.

Press the mixture into the tin, prick with a fork and cook for 35 minutes.  Once the shortbread is cooked cut it into wedges whilst still hot and leave it in the tin to cool.  Sprinkle with caster sugar if desired.