Preheat oven to 150ºC. Sift together the flours to combine. In a separate large mixing bowl, cream butter and sugar together until light and fluffy. Stir through half the flour mix, then use your hands to add the second half, as the mixture will become quite stiff. Turn out onto a lightly floured surface and knead very gently until completely combined.
Grease a 28cm x 18cm baking tin (or two smaller square tins) and press the mixture into the tin evenly, so the top is flat. Use a paring knife to mark shortbread into squares, triangles or rectangles. Press lavender flowers into the top of the dough to decorate and prick each marked section with a fork.
Bake for 40 minutes. While still warm, cut out your marked shapes, then let stand in the tin for 10 mins before removing. Cool completely on a wire rack and serve with a cup of Gewürzhaus tea.
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