There's a reason why only two pieces of this shortbread survived for the photo. Making shortbread is very easy.
Lavender & Candied Ginger Shortbread (makes1 9x9 pan)
1/2 cup butter
1/2 cup sugar
1-1/2 teaspoons of dried culinary lavender buds, crushed
1-1/4 cup white flour
dash of salt
1-2 Tablespoons of water
3 Tablespoons of very finely minced candied ginger (also called crystallized ginger)
Cream the butter with the sugar. Add lavender, flour, and salt to the bowl. Beat until combined. Mixture will be dry. Slowly add water until the mixture is slightly moistened (the mixture should stick together slightly). By hand, mix in the candied ginger.Press evenly into a 9" square pan. Bake in a 325 degree oven for 30 minutes. It will still be light, but beginning to turn brown on the edges. Remove from oven. While still warm (but not hot!) cut into squares. Let the shortbread cool completely before removing it from the pan. Store in cookie tins or freeze for up to several months.