206 g all-purpose flour
15 g corn starch
64 g granulated sugar
1 tsp lavender
185 g unsalted butter, cut into small pieces
1 tsp sea salt + more to top the cookies
63 g honey
Preheat oven to 350 F. Grease an 8"x8" baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.
In a food processor whir together the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue.
In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it's fine if the dough is crumbly).
Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.
Bake for 30 minutes, or until golden brown and the cookies feel firm when lightly pressed.
After you remove to cookies from the oven, sprinkle the tops with sea salt and Milk Street Honey Lavender Mint Finishing Sugar if you have.
Allow to fully cool in the pan before removing and slicing into 16 equal squares.
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