Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
Mark the shortbread into 12 wedges and then leave to cool in the tin.
Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.
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