Lemon and lavender shortbread

The weather this weekend has been lovely Sunny and not too hot.

The smell of flowers, freshly mowed lawns and the sun on my head made me crave one of my favourite cookies, namely lemon and lavender shortbread.

Oventemperature 160°C           makes 24

275 gram spelt flour

125 gram caster sugar

250 gram soft margarine

pinch of salt

grated zest of 1 lemon

1 tbsp dried lavender flowers

Mix all the ingredients into a food processor until almost combined.

Put the mixture onto a floured surface and combine until smooth.

Roll the dough into a 5 to 6cm thick sausage and refrigerate for an hour.

Slice the dough into 1cm thick slices and place them onto a prepared baking sheet.

Place the baking sheet into the preheated oven and bake for about 18 to 22 minutes until slightly golden.

Cool.