Lemon Lavender Shortbread Cookies

| ⅓ cup natural powdered sugar

| ½ cup coconut oil (, cold & hard (refined or unrefined if you don't mind a slight hint of coconut - if your kitchen is on the warmer side and your coconut oil is soft put it in the fridge to firm up before you start))

salt ((see recipe note))

lavender flowers

lemons (, zested (you only need the zest for this recipe))

| 1⅓ cup all purpose flour ((plain flour in the UK))

non-dairy milk (, try not to use the milk. Only add it if you really cannot get it to come together without as it affects the texture of the shortbread.)

light granulated sugar for sprinkling