Lavender is renowned for its healing properties and is one of the most popular essential oils in aromatherapy.  French chemist, Rene-Maurice Gattefosse, who coined the term ‘aromatherapie’ did so after noticing that lavender oil relieved the pain from a serious burn, and a subsequent accelerated the rate of healing.   Lavender is also often recommended to help with insomnia.

Lavender comes from the same family as rosemary, and can be used in culinary dishes as well.  This is one of my personal favourites – it is easy to make and so tasty.

Ingredients

2-3 T of lavender flowers – freshly cut, chopped
300g Butter
1C icing sugar
3C plain flower (you can swap for gluten-free alternative)

Note: you can use any part of the plant but I like the flowers for the bright flash of purple they add.

Method

Cream butter, sugar and lavender
Mix in flour
Form mixture into a long sausage, wrap in plastic and put the fridge for 20 minutes (this part is really important for good results!).

Once the dough has chilled, cut into 1cm thick slices, place on lightly greased baking tray

Bake in oven for 15-20 minutes 160 (fan) 180 (regular), the shortbread should have a little colour for maximum flavour.  Put the kettle on!