Place the butter and fructose into a stand mixer bowl and cream together until light and fluffy

Put the tea and lavender into a spice grinder and grind until fine

Add to the creamed butter together with the vanilla extract

Mix and add the flour in thirds and mix on a slow speed until a dough forms, scraping down the sides if necessary

Wrap the dough in cling film and refrigerate for 30 minutes

Place the dough between 2 sheets of baking paper and roll out until 5cm thick

Cut out cookie shapes and place onto a lined baking tray

Place the baking tray into the fridge while you preheat the oven to 180° Celsius

Bake for 20 minutes then remove from the oven

Gently place the cookies onto a wire rack to cool