I'm feeling strangely chilled out, must be all the lavender...
90g caster sugar
225g plain flour
1 egg yolk
1 tablespoon fresh lavender leaves, chopped
1 teaspoon lavender flowers, removed from spike
Oven: 160 C
Cream butter and sugar until light and fluffy. Add flour, egg yolk, leaves and mix well. Turn out and kneed until soft smooth dough, then roll ball into cylinder. Cut into 10-12 sections and lay on greased baking tray, pressing flowers into each disc. Bake for 15-18 mins, until firm but not brown.Cool on trays then move after about 5 mins to cooling rack.
Recipe courtesy of Alys Fowler, The Edible Garden.
Current listening: Goldfrapp, Seventh Tree