To make your Lavender Sugar (week before):
Bash your lavender flowers with a mortar and pestle and add to the sugar. Allow to sit in an airtight container for a week before use.
To make your shortbread:
Preheat oven to 180 °C. Line baking trays with baking parchment.
Cream together butter and sugar for 2 – 3 minutes until fluffy and light.
Add the flour and beat very briefly until just combined.
On a lightly floured surface, roll the dough out to 5mm thickness.
Cut into heart shapes (circles are fine for those less romatically inclined!) using a heart shaped pastry cutter.
Sprinkle with lavender sugar
Bake in preheated oven for 8 to 10 minutes until the biscuits are lightly golden.
Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.
Dust the biscuits with the lavender sugar and serve with Graham’s Lemon Curd Ice Cream.