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12.10.2020- Adventures in Baking: Floral Shortbread

Aaand, we’re back at Monday again! I have to say that I’m not quite sure where the weeks are going just at the moment, but keeping busy is really helping to take my mind off of lots of the other bits and bobs happening elsewhere at the moment. I’ve been trying to create some semblance of routine for myself each day, and as we head into winter I think it’ll really help to have a bit more structure to the days...fingers crossed anyway! As I type this post, we’re also in the process of having our kitchen refurbished so I’m sure I’ll be sharing a post all about that over the next couple of months. For now though, here’s a look back to the kitchen as it was (thanks for the memories!) and another bake which I really loved getting creative with. Again, this is a BBC Good Food recipe, slightly adapted with a few twists from me:


For the shortbread:
250g plain flour
140g butter, cubed
85g caster sugar
2 tsp honey
2 egg yolks

To decorate:
Edible flowers (violas, pansies etc)
50g caster sugar
1 egg white, beaten 
Royal icing and food colouring of your choice

1) Prepare the edible flowers by removing the stalks and leaves. Pop the flowers and petals on a piece of baking paper and sprinkle with caster sugar. Lightly beat the egg white and use a small pastry brush to paint each flower with a little egg white. Add more sugar to coat completely, and leave to dry for a few hours. 
2) For the shortbread, mix the flour and butter together using your fingers. The mixture should resemble breadcrumbs.
3) In a separate bowl, whisk the egg yolks and add the honey. Combine with the flour and butter mixture to form a dough.
4) After kneading the mixture together to make sure all ingredients are combined, wrap the dough in cling film and leave to chill in the fridge for 30 minutes. 
5) Heat the oven to 180 degrees/160 fan. Line two baking trays with greaseproof paper. 
6) Remove the dough from the fridge and roll out, making sure that your work surface and rolling pin are lightly dusted with flour. Make sure the dough is rolled to the thickness of a pound coin, and cut using a biscuit cutter. 
7) Transfer the biscuits to the baking trays and bake for 10-12 minutes, until golden and firm (N.B they will also firm up more when cooling). 
8) Once cooked, remove the shortbread from the oven and leave to cool.
9) Transfer the biscuits to a wire rack- once they are completely cool they are ready to decorate.
10) To make your royal icing, mix your icing sugar with a few teaspoons of water until you have the consistency you like. I used pastel food colouring for a bit of contrast. 
11) Dip the biscuits in the icing or apply using a spoon or piping bag. 
12) As the biscuits are drying, add the pre-prepared edible flowers and decorate as you'd like.
13) Plate up and enjoy!

These biscuits keep surprisingly well in an airtight container and I've found that they make great little gifts as well- I might see about adapting them for Christmas, so watch this space!

Have you created anything new in the kitchen recently?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


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