Lavender Shortcake Biscuits

Ingredients

5oz (150g) softened butter
2.5oz (60g) icing sugar, plus extra to serve
2.5oz (60g) ground rice, or rice flour, sifted
50z (150g) plain flour, sifted
Heaped teaspoon of dried lavender flower heads

Method

Pre heat oven to gas mark 4 (180 degrees).
Cream the butter and icing sugar together until light and fluffy, then gradually work in the sifted flours and lavender flower heads.
Roll out onto a lightly floured board to a thickness of about 5mm, then stamp out 15 biscuits by placing a 9in round pastry cutter on the pastry.
Give it a harp tap, then simply lift the cutter and the piece will drop out.
Arrange the biscuits on a lightly greased baking tray and gently prick each biscuit with a fork.
Bake for 10 – 12 minute, then leave on a baking tray for about 10 minutes before removing to a wire rack to cool completely.
Finish off with a light dusting of icing sugar.