Lavender Shortbread - cooking recipe

Ingredients

1 cup unsalted butter, softened
1/3 cup granulated sugar
2 1/4 cups all-purpose flour, sifted
2/3 cup rice flour, sifted
2 tbsp dried edible lavender, chopped coarsely
2 tbsp demerara sugar

Preparation

Preheat oven to 325\u00b0F. Grease 2-3 baking trays and line with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Stir in 1 tbsp water, flour and 1 tbsp lavender. Turn out onto a lightly floured work surface and knead gently until smooth. Shape into 2 (8x3 inch) rectangular logs then cut into 1/3 inch-thick slices. Place about 1 inch apart on prepared trays then sprinkle with demerara sugar and remaining lavender. Bake for 20 mins. Let cool on trays for 5 mins then transfer to wire racks to cool completely.