Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (3g) culinary-grade dried lavender buds
  • 1 cup (225g) unsalted butter, cool room temperature
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (2g) lemon zest

Instructions:

  1. Using a mortar and pestle, grind the dried lavender buds into the granulated sugar until the sugar becomes fragrant and slightly purple.
  2. Beat the cool room temperature butter with the lavender sugar until the mixture is pale and fluffy (about 2-3 minutes).
  3. Gently fold in the salt and lemon zest.
  4. Sift the flour over the butter mixture and mix on low speed just until a soft dough forms; stop as soon as no streaks of flour remain.
  5. Roll the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 325°F (160°C).
  7. Roll the dough to 1/4 inch thickness on parchment paper, cut into circles, and prick the tops with a fork.
  8. Bake for 12-15 minutes until the edges are barely golden.