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Lavender & Honey Scottish Shortbread
200g Plain Flour
60g Sugar (plus more for sprinkling)
125g Butter, cubed
2 tbsp Honey
1 small tsp Lavender Flowers, chopped finely
1 tsp Lemon Zest
Preheat oven to 170. Mix flour, sugar, lavender flowers and lemon zest in a bowl. Rub in the butter with your fingertips to create a breadcrumb texture then heat the honey and mix it in with a spoon.
Squash, pat and push into a dough, don’t knead. Roll or press out until it’s 1cm thick then shape or cut out your preferred size and shape. Pop onto baking paper on a tray and place in the oven.
Bake for 10 – 15 minutes until it’s golden brown. When cooked, sprinkle over your sugar and decorate with lavender if you have some.