Shortbread

Serves 8 Ingredients

• 150g unsalted butter at room temperature

• 2⁄ cup icing sugar 3

• 12⁄ cup all-purpose flour 3

• 1 teaspoon pure vanilla extract or vanilla bean paste

• 1 teaspoon salt

• 2 teaspoons dried lavender flowers, finely chopped

Instructions

1. Preheat oven to 170 degrees Celsius and line a 20cm square

tray with baking paper. 2. Place the butter into a large bowl and sift in the icing sugar. 3. Cream the mixture with a large spoon or spatula until it becomes pale in colour and both ingredients are well incorporated. Mix in the vanilla extract. 4. Sift in the flour and salt, then stir with a light hand. Stop mixing

when most of the flour is incorporated. Do not over-mix! 5. Throw in the dried lavender, and mix until you see a dough

forming; the mixture should resemble cookie dough. 6. Press the dough evenly across the prepared tray, making sure

you get to the sides. 7. Use a sharp knife to cut 16 squares and use a fork to create the

classic shortbread design. 8. Bake for around 20 to 30 minutes, or until lightly golden. 9. After taking the shortbread out of the oven, run the knife over the

pre-cut lines and let cool for at least 20 minutes before serving.

“These quick and simple cookies have a hint of floral that doesn’t overpower. Perfect with a cup of tea, they can easily be whipped up in less than an hour!”