Lavender Petticoat Shortbread

20 prep, 30 cook

Serves 10

Ingredients

175g softened butter, plus extra to grease the dish

115g lavender sugar

250g plain flour

Method

Preheat the oven to 190°C/375°F/ Gas Mark 5. Lightly butter a round fluted stoneware dish and line the base with a circle of baking paper. Reserve 1 tablespoon of the lavender sugar for topping after baking. Sieve the remaining sugar to separate the flower seeds.

In a medium bowl blend together the sifted sugar with the softened butter until smooth. Sift in the flour, add 2-3 level teaspoons of the lavender flower seeds and bring the ingredients together gently to make a firm dough ball. You can reduce the amount of lavender flower seeds added for a less intense taste.

Turn out onto a lightly floured silicone sheet or work surface. Roll out flat with a floured rolling pin to a circle roughly the size of the dish. Transfer the dough to the dish and press flat making sure it reaches all the flutes around the edges.

Prick the unbaked shortbread all over with a fork before baking in the oven for 25-30 minutes or until lightly golden. Once baked remove from the oven and slice the top with a knife into 10 pieces. Dust with the reserved lavender sugar and allow to cool before removing from the dish.