Cream the butter and sugar together until fluffy.
Add the lemon zest and juice.
Add flour and mix to form a soft dough. It might feel like too much flour but it's not.
Add the dried lavender flowers.
Roll the shortbread mixture into logs - thin or thick and chill for an hour. You can leave it in the fridge for a few days if you don't want to bake them immediately.
Remove from the fridge and slice the dough into the desired thickness.
Bake at 180c for 8 to 12 minutes, depending on the thickness of the biscuits.
Optional: lavender sugar
The Chef Brian Turner, when he came to visit the farm, had me sprinkle a little lavender sugar on top of each biscuit as they went into the oven.
To make lavender sugar just add a couple of fresh sprigs to a jar of caster sugar. Tightly seal and leave for a couple of weeks before using.