Lavender, honey and sea salt shortbread

This is quite an unusual flavour combination but I think it's delicious.

Ingredients

7 oz self-raising flour

2 tbsp golden syrup

2 oz caster sugar

1 tsp culinary lavender

6 oz unsalted butter, cubed

1 tsp sea salt flakes (plus extra for sprinkling)

3 tbsp honey

Method

1. Preheat oven to 175°C and grease and line an 8" round baking tin.
2. In a food processor blitz the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined.
4. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.
5. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed.
6. Remove from the oven and sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 pieces.

Adapted from Spache the Spatula