KEY POINTS:
Makes approximately 20
Shortbread
250g butter
1 cup icing sugar
2 tsp dried lavender flowers (of the tips of 6 fresh)
1 cup cornflour
2 cups plain flour
24 strawberries
3 Tbs limoncello
Cream
1 Preheat the oven to 150C. Cream the butter, icing sugar and lavender until very pale.
2 Sift the cornflour and flour together then mix into the creamed mixture.
3 Lightly flour the bench, then tip out the mixture and knead well.
4 Roll out and either cut into squares with a knife or use shaped cutters. Place on a greased tray and bake for 30 minutes or until golden.
5 Hull the strawberries and arrange in a bowl. Pour over the limoncello, gently stir and leave for 30 minutes. Serve with the shortbread and some softly whipped cream.