This was a spur of the moment recipe, made to use up one leftover egg yolk I had in the fridge. I’d never tried a shortbread recipe with egg yolks before, but I found that it really helped combine all the ingredients – resulting in a sturdier and less crumbly biscuit. It also gives a lovely soft and delicate texture. I added lavender because… well, it’s one of my favourite ingredients. And such a delicate flavour works wonderfully with such a delicate biscuit! I found this beautiful French lavender at my local market. When I got home, dozens of dried lavender buds were left at the bottom of my bag and I’m going to leave them there because it smells amazing!
Lavender Shortbread Biscuits
Preheat the oven to 170c. and line a baking tray with greaseproof paper.
Blitz all the ingredients together (except to egg yolk) in a food processor until it resembles breadcrumbs. Add in the yolk and mix again until a soft dough is made.
Turn the dough out onto a flat, clean surface and roll to about 1cm thick. Use a cookie cutter or upside down glass to cut out the biscuit shapes and place them onto the baking tray.
Bake the cookies for 8-10 minutes, checking and turning the tray around half way through, if needed, to make sure they bake evenly.
Once they are lightly golden, remove from the oven and let them cool on a cooling rack before eating. Enjoy!