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Pre-heat your oven to 160°C (140°C fan/gas mark 3) and line a 23cm cake tin.
For the dough, place all the shortbread ingredients into the bowl of a mixer or food processor, turn on a low speed and mix until just coming together.
Tip out onto a work surface and bring together into a dough.
Flatten and cut out rounds. Place rounds onto a freeze proof lined baking tray
Place in the oven for 15–20 minutes, until lightly golden and set. Once done carefully place on a wire rack to cool.
For the icing, place the icing sugar in a bowl and add just enough water to make a thick but pourable icing.
When the biscuits are cool, drizzle the icing over the top of the shortbread. Top with a sprinkle of the remaining lavender flowers.