This was a spur of the moment recipe, made to use up one leftover egg yolk I had in the fridge. I’d never tried a shortbread recipe with egg yolks before, but I found that it really helped combine all the ingredients – resulting in a sturdier and less crumbly biscuit. It also gives a lovely soft and delicate texture.
I added lavender because… well, it’s one of my favourite ingredients. And such a delicate flavour works wonderfully with such a delicate biscuit!