Preheat the oven to 160ºC.
Mix the softened butter with the castor sugar until pale and creamy. Add the flour, cornflour, salt and baking powder.
Mix together with your hands until you have a soft and pliable dough.
Press into a rectangular tin, 25cm x 30cm.
Bake for 40-45 minutes until slightly coloured and butter smells are wafting through the kitchen.
Remove from the oven and cut into small squares whilst hot but leave in the tin to cool.
Blend the sugar with the lavender sprig, until the lavender has broken down and the sugar smells fragrant.
Spread the sugar over the shortbread whilst still hot. This way the sugar will stick to the shortbread.
Allow to cool and serve or store in an airtight container.Chef's note:
These make a great present. Add some charm by wrapping them in an attractive cloth and popping in a few sprigs of lavender. For a spicier biscuit, add 1 tbsp orange rind to the mixture and mix in ½ (0.5ml) tsp cinnamon into the sugar topping.
Reprinted with permission of Sasko.