Lavender Shortbread Hearts

These simple biscuits are almost too pretty to eat! Delicious served after dinner with rich chocolate truffles, or simply with a mid-morning cup of tea.

Hands-on time 10min, plus chilling. Cooking time about 15min. Makes 26

❤ 150g (5oz) plain flour, plus extra for dusting ❤ 125g (4oz) unsalted butter, chilled and cubed ❤ 50g (2oz) caster sugar ❤ 30g (1¼oz)cornflour ❤ ½tsp dried lavender

1 Tip the flour, butter, sugar, cornflour and lavender into a food mixture processor. starts to Pulse come until together, the making sure not to overmix, as this will cause the shortbread to become tough. 2 Tip on to a lightly floured surface and bring together with your hands. Shape into a disc, then roll out to 3mm (⅛in) thick and, using a heart-shaped cutter, stamp out 5cm (2in) hearts, re-rolling any trimmings. Arrange on 2 large non-stick baking sheets and chill for 30min. Preheat (160°C fan) the mark oven to 4. 180°C 3 Bake the shortbreads for 12-15min, until lightly golden at the edges and sandy to the touch. Leave to cool on the baking sheet, placing it on a wire rack.

GET AHEAD Store in an airtight container at room temperature for up to a week.

PER SHORTBREAD 69cals, 1g protein, 4g fat (3g saturates), 7g carbs (2g total sugars), 0g fibre