Lavender Shortbread

We baked a batch of Lavender Shortbread yesterday, to celebrate the youth exchange between Scottish Ballet and Egri Bianco Danza + Balletto Teatro Torino, between Glasgow and Turin, my two homes. I wanted to bake a traditional Scottish recipe for the final event of the exchange, with a little of Italy in it, so we added some dried lavender from my Mum's garden.

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Ingredients

200 g plain flour 

50 g caster sugar, plus extra for sprinkling over

125 g unsalted butter

1 pinch of salt

1 tsp dried lavender

Method

Preheat oven at 170C.

Mix flour, sugar  and salt together in a mixing bowl. 

Rub in the butter with your thumb and forefinger,until you reach a crumble-like consistency, then add the dried lavender flours.

If necessary, add a couple of tablespoon of cold water, then bring the mixture into a ball. Don’t knead it, the less you work the dough, the better the buiscuits will taste.

Roll the dough about 1 cm thick, directly on a piece of baking paper if you’d like.

Lightly press the dough or roll it to fit into a loose-based 20cm tart tin.

Bake the shortbread in the oven until very lightly coloured, about 30–35 minutes for a shortbread round.