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Lavender Shortbread

Lavender Shortbread

Makes about 30 cookies

120g unsalted butter, room temperature

100g caster sugar

1 tsp vanilla bean paste

120g plain flour

30g cornflour

½ tsp edible lavender flowers

crystalised lilac to garnish

Whip the butter and sugar together until light. Add the vanilla and lavender flowers. Fold in the sifted flours and bring together in a ball and wrap in cling film and chill for 30 minutes. Roll out to 3mm thick and cut into desired shapes. Bake on a baking tray at 170 degrees until lightly golden. Allow to cool. Garnish with coloured icing (sifted icing sugar, lemon juice and violet food colour) and decorate with extra lavender flowers and lemon zest or candied lilac flowers.

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