Lavender shortbread is the essence of the English, and is great served with tea.
Preheat oven to 325º. Beat together 1 cup sugar, 2 teaspoons lemon zest, and 1 cup unsalted butter, but do not over beat. Shortbread takes a light hand! Sift 3 cups of flour with 2 teaspoons lavender buds, pressing the buds through the screen. Add 3 cups flour and stir into the creamed sugar until just mixed. Press lightly into a pie pan. Bake for 35 minutes or until golden. Score, then allow to cool before cutting.