Crumbly shortcakes

Lavender shortcakes with strawberries

These shortcakes are very easily made up and are lovely by themselves just with a cup of tea. You could try chopped rosemary instead of the lavender.

Makes 10-12:

150g plain flour

1 egg yolk

100g softened butter

50g caster sugar

Few sprigs of fresh or dried lavender

350g strawberries

1 tablespoon of orange juice

Method

1.      Preheat the oven at 190ºc and lightly grease 2 baking trays.

2.      Beat the butter and sugar together until light and fluffy, add in the egg yolk and the lavender flower heads. Now add the flour and mix to a soft dough.

3.      Roll out the dough on a lightly floured work surface to about 3mm thick. (It does tend to break up easily but work patiently with it) Stamp out 10-12 with a 3inch cookie cutter.

4.      Transfer gently to the baking sheets and place in oven for 10 mins until golden. Allow to cool for a minute before transferring to cooling rack.

5.      Wash and hull the strawberries. Separate and slice ⅔ of them and place in a mixing bowl. Puree the remaining strawberries with the orange juice and push through a sieve to remove the seeds. Stir the puree into the strawberry slices.

6.      To serve place one shortcake on a small plate and top with a few strawberry slices, top with another shortcake. Spoon a little puree on the side for decoration.