Directions:
- Preheat oven to 325 degrees F.
- Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
- Cream the butter until light and fluffy.
- Stir in the sugar, lavender, spearmint and cinnamon.
- Work in the flour and blend until the mixture is crumbly.
- Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
- Bake 25 to 30 minutes, or until lightly golden around the edges.
- Gently lift both the foil and shortbread out of the pan onto a cutting surface.
- Slice the bars with a serrated knife.
- Transfer to a wire rack to cool completely.
- Store in a tightly sealed tin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.8 Kcal (451 kJ) | ||
| Calories from fat | 72.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 30.56mg | 1% | |
| Potassium | 17.49mg | 0% | |
| Total Carbs | 8.37g | 3% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 0.89g | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 533.43 Kcal (2233 kJ) | ||
| Calories from fat | 358.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.88g | 12% | |
|---|---|---|---|
| Cholesterol | 100.63mg | 7% | |
| Sodium | 151.25mg | 1% | |
| Potassium | 86.54mg | 0% | |
| Total Carbs | 41.42g | 3% | |
| Sugars | 12.9g | 10% | |
| Dietary Fiber | 1.11g | 1% | |
| Protein | 4.42g | 2% | |
| Vitamin A | 0.5mg | 3% | |
| Iron | 2.1mg | 2% | |
| Calcium | 37.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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