Jersey Milk and Lavender Shortbread Cookies

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.

In a separate bowl, sift together the plain flour, potato flour, sea salt, and ground lavender flowers.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Add the Jersey milk, one tablespoon at a time, until the dough comes together in a smooth ball. Be careful not to add too much; the dough should be firm, not sticky.

Turn the dough out onto a lightly floured surface and gently roll it out to about 1/4 inch thickness.

Use cookie cutters to cut out desired shapes. Re-roll scraps and cut out more cookies until all the dough is used.

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

Bake for 20-25 minutes, or until the edges are lightly golden. Keep a close eye on them, as they can burn easily.

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