Lavender Shortbread Cookies

Preheat oven to 275°F (135°C).

Place sugar, flours and salt in the bowl of a food processor and mix well. Add cold cubed butter and, using a spatula, toss until the butter is well-coated.

Pulse mixture along with lavender for 5–10 seconds, or until texture becomes dry and rice-like. Be careful not to over-process.

Empty pulsed mixture into a bowl and, using your hands, shape it firmly into a ball. The dough will seem quite dry and you may have to knead it to make it all come together.

On a lightly floured Surface, roll the ball with your hands into an evenly-shaped log about 2 inches thick. Wrap log in plastic wrap and refrigerate for at least 2 hours.

Remove plastic wrap from cookie log and, using a sharp knife, cut out slices about 1 cm thick or as you prefer. Place them about 1 inch apart on the lined baking sheet. Using a fork, poke the centre of each cookie to preventair bubbles from forming during baking.

Bake cookies for about 45 minutes, until small bubbles form on top and the cookies are slightly golden. Transfer immediately to a cooling rack, gently because they are quite fragile. Let them cool and enjoy!