A perfect combination of sweet lemon, fresh lavender and creamy butter make these shortbread a delightful melt-in-your-mouth treat! plus, with the addition of TK Flaxseed Fibre they're rich in functional fibres for a healthy tummy
Ingredients
- 200g butter, softened
- 100g caster sugar
- grated zest of 1 lemon
- 300g plain flour
- 50g TK Flaxseed Fibre
- 1 tsp baking powder
- 1 tsp finely chopped lavender petals (optional or adjusted to taste)
Method
- Heat oven to 190° / 170° fan bake and lightly oil a baking sheet
- Beat the butter, then cream with sugar and lemon until light
- Stir in flour and baking powder and mix together to form a dough
- Divide the mixture into 15-20 balls and arrange on baking sheet
- Press each ball flat slightly with a round-ended knife
- Chill in the fridge for 15 minutes, then bake for 15 minutes until golden
- Once baked, leave to cool on baking sheet before sliding off onto a wire cooling rack with a palette knife or fish slice
