This fragrant sugar makes a fabulous present, attach a label with the lavender shortbread recipe handwritten to finish it off beautifully. Also lovely sprinkled over summer berries. This will keep for 6 months.
Ingredients: for 8-10 small jars
1 kg white caster sugar
2 tablespoons lavender flowers (Barts do them in supermarkets)
- Thoroughly wash and dry the kilner jar mix together the sugar and lavender flowers, transfer to the kilner jars.
- Secure the lid and attach a card luggage tag with the cooking instructions.
Write on a card luggage label:
“Sprinkle over berries or make lavender shortbread by creaming 100g soft butter with 50g lavender sugar, fold in 50g cornflour and 100g plain flour, mix to a dough. Roll out, cut to shapes and sprinkle over a little extra lavender sugar, bake for 15-20 mins on 180oc/gas mark 4, finish with a sprinkle of lavender sugar“