The flavour of these wonderful buttery biscuits is really good and is the perfect accompaniment to the mid afternoon coffee
- 8oz/225g plain flour
- 4oz/110g cornflour
- 4oz/110g butter
- 4oz/110g sugar
- Grated zest of 1 lemon
- 4-6 stems of fresh lavender
- 3oz/75g white chocolate-melted
1 Begin by breaking the petals off the lavender, discarding the stalks and set aside.
2 In a large bowl or food mixer beat the butter and sugar together until smooth
3 Add the flour, lemon, lavender and the cornflour and mix gently until a dough is formed.
4 Bring the mixture together with your hands and then transfer onto a lightly floured work surface and knead lightly
5 Press dough into a well-greased 8inch square tin Prick around top of dough with a fork.
Bake in a preheated oven 170C/Gas Mark 3 for approximately 20 minutes or until the biscuit looks very pale.
6 Allow to set in tin for 5 minutes, then transfer to a wire tray to cool for a further 5 minutes and then cut the mixture into fingers.
7 As soon as shortbread is cold, drizzle with some melted white chocolate and some lavender petals. Store in an airtight container until required.
Tip: Vary the flavour of the biscuits by adding other ingredients such as grated nutmeg, cinnamon or even vanilla extract.
Recipe credit: Edward Hayden
Photography credit: Harry Weir, assisted by Brian Clarke