Antonio Romero's Lavender Shortbread

Makes 16 portions

250g butter, softened
1 cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
1/2 cup cornflour
16 lavender flowers (stems) dry or semi-dry
1 eggwhite, lightly beaten
2 tablespoons caster sugar

1. In a mortar pound the lavender flowers until seeds are released, then discard the remains. Reserve and divide seeds into two equal portions. Line 2 baking trays with baking paper.

2. With a wooden spatula or electric mixer, beat together the butter, icing sugar and vanilla until pale and creamy. Add plain flour and cornflour and half the lavender seeds. Stir to combine. Knead gently until smooth onto a floured surface.

3. Divide the mixture in half. Gently press each half into a round, 1.5cm-thick, 18cm (diameter) circle. Cut into 8 even triangles, then refrigerate for 30 minutes or until firm.

4. Preheat the oven to 160°C. Remove dough from fridge, brush with the eggwhite, sprinkle with caster sugar and the other half of the lavender seeds. Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays.

Copyright CTC Productions 2008