Jersey Clotted Cream and Lavender Shortbread Cookies

Preheat oven to 160°C (320°F/Gas Mark 3). Line a baking sheet with parchment paper.

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

Gently mix in the Jersey clotted cream and the mashed Jersey Royal potatoes until well combined.

In a separate bowl, whisk together the plain flour and the dried lavender.

Gradually add the flour mixture to the butter and clotted cream mixture, mixing until just combined. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it until it forms a smooth ball. It should be soft, but not sticky.

Roll out the dough to about 1cm (½ inch) thickness. Cut out cookies using your favorite cookie cutters.

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

Bake for 20-25 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Dust with icing sugar before serving, if desired.