Adapted from melecotte.com
tsp. fried lavender buds
g sugar ( 2½ cup sugar)
g butter, softened (½ cup butter, softened)
g lavender sugar (¼ cup lavender sugar)
g plain flour, sifted (¾ cup plain flour, whisked)
Lavender Sugar: Roughly chop the lavender buds. Combine the sugar and lavender. Store in an airtight container for 2-3 days before using. Shortbread: Preheat the oven to 150°C/300°F. In a mixing bowl, using a wooden spoon, cream together the butter and sugar until thoroughly blended. Add the flour and mix in with your fingers into a soft dough. Place the dough on a floured working surface and flatten down to 3mm thickness. Using a biscuit cutter cut into shapes. Place the shortbread shapes on a baking sheet lined with baking parchment. Bake for 20-30 minutes until pale golden and set. Remove, cool on a wire rack and store in an airtight tin until serving.