Here’s another shortbread using up more of that wonderful lavender. This one is less fussy than the previous version, which is rolled and cut into shapes. The dough comes together in minutes and is pressed into a pan and topped with sugar. It’s really good, particularly the next day (which always seems to be the case with shortbread). The recipe can be found here.

• Lavender Shortbread (Gale Gand’s Short and Sweet, p, 74)