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Pretty Pressed Flower Biscuits

pretty pressed biscuits1_83594Flowers and baking combine to make the loveliest of homemade gifts for Mothering Sunday.

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.

Recipe courtesy of Miranda Gore Browne. Follow her on @MirandaBakes on instagram.



Related categories: Cakes and bakes Food Recipes

Last edited: 14 March 2022 at 11:30


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