Scottish Lavendar Shortbread

Ingredients:
8 tbsp. unsalted butter, room temperature
1/4 c. sugar plus a little extra
1 c. flour
1/4 c. cornstarch
1/4 tsp. salt
2 tbsp. dried lavender

Directions:

In a bowl, cream the butter with an electric mixer until smooth. Add 1/4 cup of sugar and mix some more.

In a different bowl, combine the flour, cornstarch and salt. Add to the butter mix and mix it all together with a spoon. Add the lavender and mix some more.

Then knead the dough with floured hands until it comes together. Form the dough into a ball and wrap it in plastic wrap. Put in the refrigerator for about 15 to 30 minutes.

Preheat the oven to 350 degree F/175 degree C. On a floured surface, roll out the dough to the desired thickness.

Then cut the dough into rectangles (or other shapes). With a fork or the end of a shish kebab stick, prick the individual pieces several times. Transfer to a cookie sheet lined with parchment paper.
Sprinkle a little sugar on the shortbread.

Bake for 7 to 10 minutes. Knock the cookie sheet against the side of the oven once to deflate the dough. Then rotate the cookie sheet to ensure even baking. Cook for another 7 to 15 minutes or until golden. The time will differ with the thickness of your cookies. I rolled mine out pretty thin, so they were done quickly.

Sprinkle a little more sugar on top of the shortbread and let it cool on the pan.