Vanilla Floral Shortbreads
Sweet and buttery crisp biscuits flavoured with vanilla and topped with edible flowers
Equipment
- 1 Large mixing bowl
- 1 electric whisk or paddle attachment with stand mixer
- 1 Rolling Pin
- 1 round biscuit cutter
- 1-2 Flat baking tray
Ingredients
- 120 grams butter room temperature
- 120 grams caster sugar
- 1 tbsp vanilla paste
- 180 grams plain flour
- edible flowers
Instructions
- In a large mixing bowl, add the butter, sugar and vanila.
- Beat on medium for 3-4 minutes until pale and creamy.
- Add in the flour and mix gently until a crumbly dough forms.
- Remove from the bowl and knead gently with your hands until the dough comes together.
- Wrap tightly in cling film and chill for 10 minutes.
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Once chilled, roll out on a lightly floured work surface.
- Sprinkle the edible flowers over the dough and press down gently. For smaller flowers, you can use the whole flower but for bigger ones, take the petals off and use them.
- Cut out the dough and place onto flat lined baking trays.
- Roll out any remaining dough and top with more flowers. Repeat the previous step until all the dough has been used.
- Bake for 10-15 minutes until an even golden brown colour is acheived.
- Allow to cool fully before removing from tray.
- Store any leftovers in an airtight container for 3-4 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.