Jersey Lavender Shortbread

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

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

Stir in the finely chopped dried lavender flowers.

In a separate bowl, whisk together the plain flour and Jersey Royal potato flour.

Gradually add the flour mixture to the butter mixture, mixing on low speed (or by hand) until a dough forms. Be careful not to overmix. If the dough seems too dry add the milk gradually one tablespoon at a time.

Turn the dough out onto a lightly floured surface. Gently roll it out to about 1/2 inch (1.25 cm) thickness.

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

Carefully transfer the shortbread cookies to the prepared baking sheet.

Bake for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through baking for even cooking.

Let the shortbread 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.