400g gluten free flour (try oatflour for a slightly heavier bake , or gf for lightest shortbread you ever tried)
125g ground almond
300g butter (or coconut oil if vegan, but makes it heavier)
150g raw brown sugar (or caster sugar if wanting a lighter colour/ flavour)
1 tablespoon lavender flowers (optional, but delicious)
zest of a lemon
Mix flour and fat to breadcrumb texture, then add sugar, zest and finally flower heads.
Work the mixture together to form a firm dough.
Press into lined baking tray and bake for about 45mins at 150C (300F/Mk 2)
Cut into pieces whilst still warm, but leave in tin to cool.
Same mixture can be used to make indvidual biscuits, or form into a 3"sausage, roll in demerera and cut into thick medallions before baking as above.
Also good with walnuts instead of zest and lavender, oh yes - and a good cup of coffee. Lavender better with cup of Earl Grey.