I must admit that I’m not always a fan of shop-bought shortbread, or even some home-made versions, as I often find them too dry. This recipe, the original version of which I seem to remember my Mom cut out of a magazine or newspaper about 30 years ago, is a nice compromise between shortbread and a ‘traditional’ biscuit, being ‘short’ but not dry (unless you bake them too long, of course).
Other virtues of this recipe are that the dough itself isn’t too sweet and you can add just about any flavouring you like to it. My personal favourites are flaked/nibbed almonds and brandy, which are totally delicious together, or lavender, which is what I’m using here. (N.B. You need to chop the lavender flowers and leaves very finely!) Chocolate chips or any kind of dried fruit also work well, although obviously make it a bit sweeter.