Lavender Shortcake
By Earsham Street Cafẻ

Equipment
9” Square Tin
 
Ingredients
210g/7 ½ oz butter, softened
110g / 4oz caster sugar
280g / 10oz plain flour
2 teaspoons culinary lavender
 
Method

1. Line the tin with silicon paper. Preheat oven to gas mark 4 / 180°C
2. Cream together the butter and sugar until pale.
3. Beat in the flour and then fold in the lavender.
4. Bring the mixture together and press into the lined 23cm/9 inch square tin.
5. Bake for approx. 30 mins until golden. Leave to cool before cutting.  
6. Cut into 12 fingers.