Directions:
- Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
- Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
- Mark the shortbread into 12 wedges and then leave to cool in the tin.
- Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.42 Kcal (529 kJ) | ||
| Calories from fat | 70.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 6% | |
| Sodium | 118.52mg | 5% | |
| Potassium | 22.17mg | 0% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 423.47 Kcal (1773 kJ) | ||
| Calories from fat | 237.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 12% | |
|---|---|---|---|
| Cholesterol | 60.01mg | 6% | |
| Sodium | 397.01mg | 5% | |
| Potassium | 74.26mg | 0% | |
| Total Carbs | 44.17g | 4% | |
| Sugars | 14.45g | 17% | |
| Dietary Fiber | 2.72g | 3% | |
| Protein | 3.51g | 2% | |
| Vitamin C | 8.6mg | 4% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 1.3mg | 2% | |
| Calcium | 64.5mg | 2% | |
* 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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