Jersey Butter Shortbread with Lavender and Sea Salt

Preheat oven to 160°C (320°F) and line baking sheets with parchment paper.

In a large bowl, cream together the softened Jersey butter and icing sugar until light and fluffy.

Add the plain flour and dried lavender to the butter mixture. Mix until a dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball.

Roll out the dough to about 1cm (½ inch) thickness.

Use cookie cutters to cut out desired shapes, or cut into squares or rectangles with a knife.

Place the shortbread cookies onto the prepared baking sheets, leaving a little space between each cookie.

Prick the cookies all over with a fork. This helps prevent them from puffing up too much.

Sprinkle the tops of the cookies with sea salt flakes.

Bake for 25-30 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.