Preheat the oven to 190°C.
Cream the butter with an electric mixer until soft.
Add the sugar gradually until well incorporated.
Sift the flour, ground rice, and salt into a separate bowl.
Stir the lavender and tea leaves into the flour mixture.
Work the dry ingredients into the butter manually until a dough forms.
Shape the dough into a ball and chill in the fridge for 15 minutes.
Roll the dough on a floured surface to a 0.75cm thickness.
Cut into heart shapes and chill on a baking tray for 30 minutes.
Bake for 20 minutes until very pale gold.
Cool on the tray for 10 minutes then move to a wire rack.