Lavender Shortbread

• 250 g plain flour, plus extra for dusting
• 170 g unsalted butter, softened
• 80 g caster sugar
• 2 g dried culinary lavender flowers, finely ground
• 1/2 tsp fine sea salt
• 15 g demerara sugar, for sprinkling

1. 1

   Grind the dried lavender in a spice mill or mortar until fine — coarse bits of flower will feel gritty in the baked shortbread, so take the time to get it properly powdered. A coffee grinder you reserve for spices works perfectly.

2. 2

   Sift the flour and salt together into a bowl, then stir through the ground lavender so it's evenly distributed before any liquid is added.

3. 3

   In a separate bowl, beat the softened butter and caster sugar with a wooden spoon or stand mixer on low until pale and creamy — about 2 minutes. You want it smooth, not aerated and fluffy like a sponge base; over-beating incorporates too much air and the shortbread will spread.

4. 4

   Add the flour mixture all at once and work it in with your fingertips or the mixer on low until it just comes together into a soft dough. Stop the moment it forms a ball — overworking develops gluten and turns shortbread tough.

5. 5

   Tip the dough onto a lightly floured surface and pat it into a round roughly 20cm across and 1.5cm thick. Transfer to a baking sheet lined with parchment, then neaten the edges with the side of your hand.

6. 6

   Crimp the edge by pressing your thumb into the dough at regular intervals around the circle, then prick the surface all over with a fork in a neat pattern. Chill the whole tray in the fridge for 30 minutes — this is not optional, as cold butter is what gives shortbread its snap.

7. 7

   Heat the oven to 160°C (140°C fan). Bake the shortbread for 35–40 minutes until the surface is pale golden with just a hint of colour at the edges. Don't open the oven in the first 25 minutes; the temperature drop will crack the surface.

8. 8

   While still warm, sprinkle the demerara sugar evenly over the top and cut into 8 wedges with a sharp knife — cutting hot is easier and gives clean edges. Leave to cool on the tray until firm, then transfer to a wire rack.

9. 9

   Test doneness by colour and spring: the centre should be set and pale gold, not browned, and it should feel firm with a tiny give when pressed. Shortbread continues to crisp as it cools, so trust that snap will develop.

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