A buttery vanilla and lavender scented shortbread, perfect for after dinner coffees or to add a crunch to a creamy dessert.
Preheat the oven to 180'C.
Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor.
Remove and finish kneading by hand until you have a firm ball of dough.
Roll between 2 sheets of baking paper until 5mm thick.
Bake in the oven for 10-12 minutes. Remove and cut the shapes you require.
Return to the oven and bake for a further 3 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.
«Vary the taste of this shortbread by adding a pinch of cinnamon or ground ginger.»