Lavender Shortbread for Summer Berries

• 100 g unsalted butter, softened
• 50 g caster sugar
• 100 g plain flour
• 50 g rice flour
• 1 grated lemon, zest of
• 10 drops lavender, cooking essence
• 1 pinch dried lavender flowers or 1 pinch fresh lavender flowers
• sugar, to sprinkle before baking

1. Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy.
2. Work in the flour and rice flour, lemon rind and lavender flowers.
3. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar.
4. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
5. Mark the shortbread into 12 wedges and then leave to cool in the tin.
6. Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.

unsalted butter, caster sugar, flour, rice flour, lemon, drops lavender, flowers, sugar

Taken from www.food.com/recipe/lavender-shortbread-for-summer-berries-240616 (may not work)