Units Scale

3/4 cup (2.25 oz) icing (confectioner’s) sugar
1/4 tsp. salt
1 tbsp dried lavender
1 3/4 sticks top-quality salted butter (14 oz.), cut into cubes
1 tsp microplaned lemon zest
6 1/2 oz plain all-purpose flour
1 1/2 oz farola (fine Semolina flour) (preferred) – buy it on Amazon or use rice flour (or simply use regular all purpose flour)
3 large egg yolks
1 cup granulated sugar (for coating)

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Preheat the oven to 180°C.
Line a baking sheet with parchment paper.
Whisk the confectioner’s sugar and lavender together in a bowl. Add the butter, lemon zest and lavender/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
Add the flour and farola/rice flour and salt and mix until well combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
Roll the dough out to 1.5cm thickness.
Cut the dough with a cookie cutter.
Toss each cut cookie in a bowl of granulated sugar to coat.Place the sugar-coated cookie on a parchment lined pan.
Bake for 12-15 minutes, or until slightly golden around the edges.