Ingredients:

2/3 cups sugar

230 g unsalted butter, softened

1 teaspoon salt

2 teaspoons dried culinary lavender flowers (or fresh)

Zest of 2 lemons

Juice of ½ a lemon

½ teaspoon lemon extract

½ teaspoon real vanilla extract

2 cup all-purpose flour

Raw sugar for rolling

Method:

Add the butter and sugar to the food processer bowl and mix until light and fluffy, about 30 seconds. Add the salt, lavender, lemon zest, lemon juice, lemon extract, and vanilla extract and pulse until combined and the lavender is chopped scraping down the bowl as needed, about 20 seconds. Add the flour and pulse until just combined.

Turn dough out onto a clean surface and knead a couple of times to combine. Cut dough in half and form into rectangle logs about an inch long and 3/4th inches wide. Cut two pieces of wax paper to form around logs, pour raw sugar onto the wax papers and press the logs into the sugar forming the dough into shape as you press. Roll the wax paper around the logs and freeze until solid.

Preheat the oven to 180 degrees C. Cover two large cookie sheets with parchment paper.

Let the logs rest on the counter for about 15 minutes before cutting. Take a sharp knife and slice 1/2 cm thick. Place an inch apart on baking sheet and bake for 17 to 20 minutes until golden around the edges. Let set one minute and transfer to a cooling rack.

Think ahead: Shortbread logs can be frozen for up to 1 month. Thaw slightly before slicing. Baked cookies can be stored in an airtight container for up to a week.

Recipe by Laura Flowers