Recipe courtesy of Miranda Gore Browne. Follow her on @mirandagorebrowne on Instagram.
Makes roughly 28 biscuits using a 6.5cm round cutter
Ingredients
- 500g plain flour
- 350g butter
- 300g caster sugar
- 1 egg yolk
- 1 tsp of lemon zest
- Pinch of salt
- Sugar to sprinkle on top
- Edible flowers – primroses, daisies, violets, rose petals, pansies, violas
- A round cutter
- A rolling pin
Method
- Put the flour and salt into a large mixing bowl and rub in the butter with your fingers or use a mixer or food processor. The mixture should look like fine breadcrumbs.
- Add the sugar and mix well to evenly distribute throughout the mixture.
- Add the egg yolk and lemon zest, stir again to combine.
- Use your hands to make it into a dough. It might seem a bit dry, but the warmth of your hands should mean you don’t need to add any more liquid.
- Use your hands to make the dough into two flat discs.
- Wrap the discs tightly in baking paper or cling film and pop into the fridge to rest for an hour or longer if that’s more helpful.
- When you are ready to make the biscuits, take the dough out of the fridge and let it come up to room temperature a little. Put each piece of dough between two sheets of non-stick baking paper and gently roll out until about 1cm thick.
- Cut into circles using a biscuit cutter.
- Carefully lift the biscuit shapes onto a baking tray lined with non-stick baking paper. Pop them into the fridge to chill for a couple of hours (this will help to stop them from spreading in the oven).
- Collect your edible flowers, snip off stalks and leaves and lay them on a piece of baking paper, face side down. Lay another piece of baking paper on top and weight with a few heavy books, this will help to press and flatten the flowers.
- Preheat the oven to 180 degrees, bake the biscuits for about 15-20 minutes or until a pale golden brown.
Take them out of the oven (keep them on their trays, don’t try to move or lift them at this stage), and press a flower into the middle of each biscuit. Use your fingers to gently press the petals onto the top of the biscuit, so they stick. - Turn the oven temperature down to 150 degrees and put the trays of biscuits back in the oven to bake for a final five minutes. Take them out of the oven, sprinkle them with caster sugar and leave the biscuits on their trays to cool completely.