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Lavender Shortcake
By Earsham Street Cafẻ

9” Square Tin
210g/7 ½ oz butter, softened
110g / 4oz caster sugar
280g / 10oz plain flour
2 teaspoons culinary lavender
  1. Line the tin with silicon paper. Preheat oven to gas mark 4 / 180°C
  2. Cream together the butter and sugar until pale.
  3. Beat in the flour and then fold in the lavender.
  4. Bring the mixture together and press into the lined 23cm/9 inch square tin.
  5. Bake for approx. 30 mins until golden. Leave to cool before cutting.  
  6. Cut into 12 fingers.

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