Sablés are just French versions of shortbread, i.e. very buttery and sugary! The lavender here is a subtle fragrance that complements the white chocolate well. A lovely crisp biscuit perfect with a cuppa.

Makes about 40
1/2 c sugar
2 tsp ground culinary lavender
2 1/3 c flour
1/2 tsp sea salt
225 g unsalted butter at room temperature, cut into pieces (omit salt if you use salted butter)
1 tsp vanilla extract
115g white chocolate, finely chopped

Put sugar and lavender in a bowl of a stand mixer or food processor or large bowl if you're using a hand mixer. Rub the lavender into the sugar with your fingers until fragrant. Add flour and salt and mix. Add butter in slowly, mixing at low-medium speed, until a dough forms. Mix in vanilla and chocolate until fully combined. 
Divide dough into half. Roll each half in between 2 sheets of baking paper until 4-5mm thick. Stack onto a baking sheet (separated with baking paper) and refrigerate for at least 2 hours, or 1 hour in the freezer.

Preheat oven to 180C. Line a baking sheet with baking paper.
Take one tray of dough, cut into 5cm rounds and place onto your baking sheet. Gather, reroll and cut out the rest of the dough to fill the tray. Bake for 13-16 minutes until cooked through and some colour on the edges.
Leave on the tray for a few minutes before transfering to a wire rack to cool completely. Repeat with the other half of dough.