Created by Fizzybrat on May 28, 2019
Step 1: Preheat oven to 325 degrees F.
Step 2: Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
Step 3: Cream the butter until light and fluffy.
Step 4: Stir in the sugar, lavender, spearmint and cinnamon.
Step 5: Work in the flour and blend until the mixture is crumbly.
Step 6: Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
Step 7: Bake 25 to 30 minutes, or until lightly golden around the edges.
Step 8: Gently lift both the foil and shortbread out of the pan onto a cutting surface.
Step 9: Slice the bars with a serrated knife.
Step 10: Transfer to a wire rack to cool completely.
Step 11: Store in a tightly sealed tin.