FLOWER SHORTBREAD

Shortbread is a tradition my mother has created.  Mum makes it for friends and family all throughout the year and I couldn't think of a more cherished biscuit to share in our ‘blessing basket’.  My mum also loves flowers and I thought to add an extra special touch I have pressed edible flowers on to the biscuits.

Makes 

Ingredients

250g softened butter

1 cup icing sugar

1 cup cornflour

1 ½ - 2 cups flour 

Selection of edible flowers, nasturtiums, borage blossoms, lavender, thyme flowers, violas, pansy etc

Method

Preheat oven 160C

Cream the butter and icing sugar until creamy and light.

Add the cornflour and 1 cup of the flour, mix gently to combine.

Turn out onto your workbench and gently bring the dough together, add a little more flour if the dough is too sticky, (the trick is not to add too much or the dough cracks and becomes too dry when cooked).

Wrap the dough and chill in the fridge for 20 minutes.

Roll the dough on a lightly floured bench to 1 cm thickness.

Cut into rounds or desired shapes. Press flowers onto the surface.

Bake in a preheated oven for 15-20 minutes or until firm, but not coloured at all.  If you notice the biscuits are colouring up, turn the oven down a little.  

Cool completely before packaging up.