Edible Flower Shortbread
Prep time 1 hour 20 mins (including 1 hour chilling)
Cook time 20 mins
Total time 30 mins
Melt-in-your-mouth lemon shortbread with edible flowers. Gluten free, FODMAP friendly and almost too pretty to eat (but not quite!)
Makes: Around 30, depending on size of cookie cutter
- Gluten free plain flour (325g)
- Sea salt (1 tsp)
- Butter, chilled and cut into cubes (200g)
- Golden caster sugar (125g)
- Vanilla extract (2 tsp)
- Large free range effects yolks (2)
- Lemon zest (1)
- Nurtured in Norfolk Edible flowers (Decoration)
- Tip the flour into a food processor, then add the salt and whizz to combine. Add the butter and pulse until the mixture looks like breadcrumbs. Finally, add the sugar, vanilla, egg yolks and lemon zest and pulse again until you create a smooth dough.
- Trying to touch the dough as little as possible, bring it together into a disc, wrap in cling film and chill for at least 1 hour.
- When you’re ready to bake, preheat your oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets.
- Place the dough onto a lightly (gluten-free) floured surface and roll out to a generous 5mm/¼in thick.
- Using a circle cookie cutter, cut out as many circles as you can, before pressing an edible flower or two in the middle of each one.
- Arrange the cookies on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
- Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool.
- Scoop up any remaining dough and repeat the process again.
- The biscuits will keep fresh for up to 5 days stored in an airtight tin.
- For a twist, try replacing the lemon zest with orange or grapefruit zest
- The dough can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that it’s soft enough to roll out