Lavender Shortbread Biscuits

Ingredients

• 100g unsalted butter, softened
• 50g caster sugar
• 100g plain flour
• 50g corn flour or rice flour
• grated rind of one lemon
• 10 drops Lavender Essence hot
• pinch of dried or fresh lavender flowers
• a little sugar to sprinkle before baking

Method

Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flours, lemon rind and lavender flowers. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/gas 3 for 30-35 minutes until light golden. Mark the cake into 12 wedges and then leave to cool in the tin. Remove very carefully and serve with fresh strawberries and whipped lavender cream.