Lavender Shortbread Biscuits

Desserts Food
24 Servings
350g butter, softened
125g caster sugar
4 tbsp icing sugar, sifted
2 tbsp fresh lavender (flowers), finely chopped
1 tbsp fresh mint leaves, chopped
1 tsp lemon zest, grated
325g plain flour
325g corn flour
Pinch of salt
  1. Cream together butter, caster sugar and icing sugar until light and fluffy
  2. Mix in the lavender, mint and lemon zest
  3. Add in flour, corn flour and salt, mixing until well blended
  4. Divide dough into two balls, wrap in cling film and flatten to about 2.5cm thick before resting in the fridge for about 1 hour
  5. Preheat oven to 170C/gas mark 3
  6. On a lightly floured surface, roll dough to 6mm thickness. Cut into shapes with scone or biscuit cutters. Place on a baking tray
  7. Bake for 18 to 20 minutes until the biscuits begin to brown at the edges. Cool for a few minutes before transferring to a rack to cool completely