When lavender is in season there are so many recipes and craft projects that you can't make to capture their floral fragrance, from pillows to perfumes. One of the simplest and sweetest is a Lemon & Lavender Shortbread...
150g of butter
80g of caster sugar and 10g of vanilla sugar
230g Plain Flour
1 free range egg yolk
1 small handful of finely chopped lavender leaves
1 small handful of lavender flowers
Cream together the butter and sugar, then add flour, egg yolk and the finely chopped lavender leaves and flowers (either your own, organic homegrown stuff or culinary lavender) . Mix together and roll out into a long log, chop into 20 disks and place on a greased baking tray. Press a pinch of lavender flowers onto the biscuits. Cook for 15 minutes, allow to cool and transfer to a wire tray to set and then feverishly devour them.