Lala's Lavender Shortbread Cookies

In memory of my lovely grandmother, Lala, who passed away in 1990 from cancer....and whom inspired me with her good old fashioned baking.

1. 1

   First, preheat the oven to 325F. Next, line a large square baking tray (with a rim around the edge) with some silver foil, and then coat it very lightly with some vegetable oil spray to prevent sticking.
   
   Now, cream the butter until it becomes light and fluffy. Stir in the sugar, the lavender, the mint and the cinnamon. Now, work in the flour and blend your mixture until it becomes nice and crumbly in texture. Scrape it into the prepared tray and spread until level, pressing it down lightly to make it even.
   
   Bake this for 25 - 30 minutes, or until you see that it is becoming golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a knife, and then transfer these onto a wire rack, to allow them to cool completely. Store them in a tightly sealed tin.
   
   These should produce around 25 - 30 bars.
   
   Very tasty - now put on the kettle, invite your friends around and have a Blooming Great Tea Party!