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