Lavender and White Chocolate Cookies

Preheat oven to 180 degrees Celsius and line three large baking trays with baking paper.

Using a mortar and pestle or food processor, grind down 1 tbsp of the edible lavender, along with the white sugar until the lavender has broken up a bit and the sugar crystals have reduced in size.

Transfer the lavender sugar to a large bowl and mix together with the melted butter, brown sugar, egg and lemon zest.

Then add the flour, sift in the bicarb soda, add in the choc chips, and mix to combine with a wooden spoon.

Roll heaped spoonfuls of the dough into about 16 balls and place on the trays. The cookies will a little spread as they bake so leave enough room in between. Press the cookies down a little using two fingers.

Bake for about 15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the cookies cook evenly.

Once the cookies have been removed from the oven, sprinkle the remaining edible lavender over the top and very gently push it into the tops of the cookies while they are still warm.

Allow to cool on their trays, then store in an airtight container.