Instructions

1. Put the flour, cheese, egg yolk & butter into a bowl, season with pinch of salt and lots of cracked pepper  and use either a food processor or handheld mixer to combine the dough. Tip the crumby dough onto a sheet of waxed paper on the counter top and kneed by hand till it comes together. Wrap in clingfilm and refrigerate for minimum 45 minutes.
2. Roll out a 1/4 of the dough in between 2 sheets of waxed paper, till about 0.5 cm thick, use a 4 cm cookie cutter to cut out circles. Gentle pat down the herb leaves and lavender flowers into the dough circles. Transfer to baking sheet. Repeat with the rest of the dough 1/4 at the time.
3. Bake in pre-heated oven at 180 C for about 10 minutes.  Let cool and serve with a lovely bubbly in the garden.