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Lavender shortbread biscuits

You will need:
175g butter
2 tbsp lavender flowers
100g caster sugar
225g plain flour

Lightly grease 2-3 baking trays.

Place butter in a bowl, cover and leave to soften then add the lavender flowers and stir through. Add the caster sugar and beat into the butter / flower mixture. Gradually add the flour. As you add the last spoonful, use your hands to finish off and knead the mixture until it is smooth. Turn out onto a floured surface and divide the mixture into two, then roll each half into a sausage and wrap in foil or clingfilm.
Place in the fridge and chill for 30 mins until firm.

Pre-heat oven to 160C (140C fan) / 325F (275F fan) / gas 3.

Unwrap the first half of the mixture and cut into 10-12 slices. Put onto the greased baking tray allowing some room to spread. Repeat with the second half.
Bake for 15-20 mins until pale golden in colour. Lift onto a cooling rack and dust with caster sugar.

Store in an airtight tin or box.



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