Tuesday, 29 September 2015

Recipe: Pansy Shortbread Biscuits



Look at these pretty little biscuits!

Perfect for a vintage tea party or afternoon tea.

I seriously love flowers. I always have a bunch in a vase in my lounge & dining room, and I look after my garden, keeping it in full bloom with different seasonal plants all year round, and now I'm taking my love of flowers that little bit further - by eating them!

I currently have loads of winter pansies blooming in the garden, so thought I take advantage and pretty up some shortbread biscuits with them.

They are edible - but make sure they are nice and organic & have no nasty pesticides and such like on them!







This recipe makes around 16 biscuits.

INGREDIENTS
12oz Plain flour
4oz Caster Sugar
8oz Butter
16 Pansy heads
1 beaten egg white
Extra suagr for sprinkling.

METHOD
1. Preheat the oven to 160C and line a baking tray with greaseproof paper.

2. In a large bowl, mix the flour with the sugar then add the butter and rub in thoroughly with your fingers until it resembles a sand like texture.

3. Start to push the mixture together to make a smooth dough and knead.

4. Roll out the dough to 1/4" thick and cut using a round cookie cutter.

5. Bake for 15 minutes until just starting to golden. Remove from the oven and cool for a few minutes.

6. Whilst the biscuits are cooking, remove the stalk as close as you can get to the flower head and any green leaves and bits. I chopped a few stalks to the flowers and they fell apart but you soon catch on to how far down you can go.

7. Wash gently and place face down on kitchen towel. Pop another piece of kitchen towel on top and cover with a book to flatten them out slightly. 

8. Once the biscuits have cooled slightly, brush the top with the egg white & place a pansy on top (face up), brush gently over the top of each petal and sprinkle lightly with a layer of sugar. Do this for each biscuit then return to the oven for 5 minutes.

9. Remove from the oven and place on a wire rack to cool.

These can be stored in an air tight container for up to 14 days.
















Linked up to:
Domesticated Momster
Brilliant blog posts on HonestMum.com

10 comments:

  1. they look great but do they taste flowery?

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  2. What a great idea, might have to try!:)

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  3. These are gorgeous, what a great idea! #foodpornthursdays

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  4. Beautiful! What a great way to elevate some sugar biscuits. Love it!

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  5. Wow, these look amazing, so pretty!

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  6. I love shortbread cookies - they remind me of Christmas. Oddly enough I've never made them & they are so easy according to your recipe! I love the detail with the flowers, they look gorgeous! Thanks so much for linking up with #foodpornthursdays x

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  7. They are really pretty! I've only had flowers in salads (and gardens!)

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