Friday, 27 May 2016

Recipe - Pansy shortbread biscuits

These pansy shortbread biscuits are seriously the most pretty you will ever eat & are perfect for a vintage tea party or afternoon tea.

I love flowers. I always make sure I have a vase full in various rooms throughout the house and I try to look after my garden so it looks just as pretty, and now I am taking my love of flowers even further - by eating them!!

Certain flowers are completely edible, pansies being one of them, which I have a ton of in the garden at the moment so I thought I would take full advantage and prettify my biscuits with them.

Just make sure you choose organic pansies with no nasty pesticides and such like on the them!

And for those of you wondering...No, they don't taste flowery or like perfume. They don't really have a taste so are totally just there for decoration and to look nice.

print recipe

Pansy shortbready biscuits
So pretty you won't want to eat them....But do - they're yummy too!
  • 340g Plain flour
  • 110g Caster sugar
  • 225g Butter, room temp
  • 16 Pansy heads
  • 1 Egg white, beaten
  • 4 tbsp Sugar
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, get your pansies and 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.
Prep time: Cook time: Total time: Yield: 16 biscuits

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