These delicately perfumed biscuits are divine! Lavender sugar is readily available in specialty food shops or online, or you can simply make your own by combining 2 tsp. dried lavender blossoms with 4 cups sugar and placing in sealed jars, leaving for a few days before using.* You’ll find the sugar is not only delicious in this shortbread, but also sprinkled over berries, used to sweeten tea, or swapped into just about any recipe that would be enhanced by the aroma of this lightly fragrant herb.
*You’ll want to either combine the sugar and lavender in a food processor so that the lavender is chopped to small bits, or strain out whole lavender blossoms (after infusing for a few days) before using the sugar.
8 oz. butter (16 tbs.)
2 oz. lavender sugar (scant ½ cup)
2 oz. caster (superfine white) sugar (scant ½ cup), plus extra for dusting
8 oz. all-purpose flour (1½ cups plus 3 tbs.)
4 oz. corn starch (¾ cup plus 2 tbs.)
splash of milk, if needed
Line two baking sheets with parchment paper. Cream together the butter and sugars until pale and fluffy. Add the flour, corn starch, and a pinch of salt. Mix until well combined, adding a splash of milk if it looks too crumbly. Knead to a soft dough on a lightly floured surface (or, if using a stand mixer, turn it to low and mix for another minute). Roll out the dough between two sheets of parchment paper to ½” thickness. Peel off the top paper and prick all over with a fork. Cut into fingers using a knife or biscuit cutter (we found a pizza cutter was just the ticket here). Re-roll the scraps once and cut out more biscuits; if you re-roll too many times, it may get greasy. Put the biscuits on the prepared baking sheets and chill for at least 30 minutes.
Heat the oven to 325°F and bake the biscuits for 20 minutes, or until the edges are turning golden. Leave on the tray for a few minutes, then transfer to a wire rack and sprinkle with additional caster sugar. The biscuits will keep in an airtight container for 3-4 days.