Lavender Shortbread For Summer Berries

1. Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.

2. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.

3. Mark the shortbread into 12 wedges and then leave to cool in the tin.

4. Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.

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Nutrient	Quantity
Total fats	81.82 g
Protein	3.825 g
Carbohydrates	40.125 g
Energy	900 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2135 g
Water	23.885 g
Aspartic acid	0.3385 g
Calcium, Ca	29 mg
Fiber, total dietary	1.2 g
Carotene, beta	158 g
Niacin	1.337 mg
Vitamin A, RAE	684 g
Arginine	0.289 g
Riboflavin	0.0445 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.315 g
Fatty acids, total saturated 20:1	0.1 g
Glutamic acid	0.7265 g
Sodium, Na	11 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8225 g
Total lipid (fat)	81.82 g
Manganese, Mn	0.604 mg
Proline	0.221 g
Fatty acids, total saturated 16:0	21.8695 g
Fatty acids, total saturated 8:0	1.19 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.166 g
Choline, total	21.7 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.267 g
Fatty acids, total polyunsaturated 18:1 t	2.982 g
Sugars, total	0.12 g
Serine	0.201 g
Fatty acids, total saturated 10:0	2.529 g
Fatty acids, total saturated 18:0	10.012 g
Vitamin B-6	0.221 mg
Selenium, Se	8.55 g
Ash	0.395 g
Fatty acids, total saturated 18:1 undifferentiated	20.618 g
Pantothenic acid	0.5195 mg
Phenylalanine	0.1995 g
Beta-sitosterol	4 mg
Copper, Cu	0.081 mg
Thiamin	0.074 mg
Retinol	671 g
Methionine	0.093 g
Iron, Fe	0.195 mg
Carbohydrate, by difference	40.125 g
Phosphorus, P	73 mg
Folate, total	5 g
Fatty acids, total saturated 4:0	3.226 g
Alanine	0.195 g
Cholesterol	215 mg
Valine	0.231 g
Fatty acids, total saturated 18:2 undifferentiated	1.9865 g
Glycine	0.1515 g
Fatty acids, total saturated 14:0	7.44 g
Zinc, Zn	0.49 mg
Isoleucine	0.173 g
Fatty acids, total saturated 12:0	2.587 g
Fatty acids, total polyunsaturated	3.1995 g
Leucine	0.327 g
Fatty acids, total polyunsaturated 18:2 i	0.296 g
Vitamin A, IU	2499 IU
Folate, DFE	5 g
Tryptophan	0.048 g
Fatty acids, total polyunsaturated 16:1 c	0.961 g
Fatty acids, total polyunsaturated 18:1 c	16.978 g
Fatty acids, total saturated 20:0	0.138 g
Fatty acids, total saturated 6:0	2.007 g
Tyrosine	0.198 g
Vitamin B-12	0.17 g
Vitamin K (phylloquinone)	7 g
Fatty acids, total saturated	50.682 g
Histidine	0.0975 g
Fatty acids, total monounsaturated	23.651 g
Threonine	0.143 g
Folate, food	5 g
Fatty acids, total polyunsaturated 17:0	0.56 g
Vitamin E (alpha-tocopherol)	2.375 mg
Magnesium, Mg	19.5 mg
Lysine	0.1705 g
Potassium, K	62 mg
Cystine	0.0615 g
Fluoride, F	2.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0	0	0	0
Rice flour	50 g	183	40.065	0.71
Butter	100 g	717	0.06	81.11
Lemon zest	1	0	0	0
caster sugar	50	0	0	0
lavender	10 drops	0	0	0
lavender flower	1 pinch	0	0	0
plain flour	100	0	0	0