Preheat the oven to 350 degrees Fahrenheit. In a small saucepan heat the butter over medium heat until it is completely melted.

Add the lavender, lower the heat, and allow the mixture to steep for 5 minutes. Remove from heat and set aside.

Place the sugar in a large mixing bowl and add the melted butter and lavender and mix until well blended. In a separate, medium-sized bowl, mix together all of the dry ingredients, except the toffee bits. Set it aside.

Add the egg and vanilla extract to the sugar-butter mixture and mix well. Gradually add the flour mixture to the butter mixture, blending well between additions. Once the two are completely combined, stir in the toffee bits.

Pour the mixture into a well-greased 8 x 8 or 6 x 6 inch square baking pan, (I used an 8 x 8 inch pan, but you can use a 6 x 6 inch one, the blondies will just be a bit thicker). If you want, you can bake yours in a fringed tart pan like I did so that the edges of some of the blondies have a fun little fringe on them. Place the pan in the oven and bake for 20 to 25 minutes, or until the tops are golden brown.