Haylee McKee's Lavender and Bay Leaf Shortbread

Ingredients

115g caster (superfine) sugar

3 bay leaves, stalks removed

2 tsps fresh or dried lavender heads, plus extra for garnish

225g unsalted butter

zest of 1 lemon

225g plain (all-purpose) flour

pinch of salt

Method

Blitz together the sugar, bay leaves and lavender in a food processor or spice grinder to form a powder.

Setting aside 40g of the sugar powder, add the remainder together with the butter and lemon zest to a bowl, or a stand mixer fitted with the paddle attachment, and cream together until light and fluffy. Stir in the flours and salt by and and mix gently to combine, then turn the mix out onto a clean floured work surface and knead lightly until it just comes together to form a dough. Shape the dough into a flat disc, cover it in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 175C (345F). Line a baking tray with baking paper.

Once chilled, roll the dough out on the floured work surface into a circle approximately 2cm thick. If you like, score the dough with a sharp knife as if you were marking out wedges on a pizza (this will help you divide the shortbread into wedges later), then sprinkle it with the reserved sugar and prick it all over with a fork.

Transfer the dough to the prepared baking tray and bake for 25 minutes, or until golden brown. Remove from the oven and leave to cool slightly, then cut into wedges and transfer to a wire rack to cool completely.