Enjoy the zesty flavour of lemon shortbread, beautifully topped with edible flowers. This is the ultimate summer treat that's both delicious and stunning!
Enjoy the zesty flavour of lemon shortbread, beautifully topped with edible flowers. This is the ultimate summer treat that's both delicious and stunning!
Cream together the butter and
sugar in a large mixing bowl.
Add in the lemon zest.
Mix in the flour to form a dough.
You might need to use your hands to bring the dough together after mixing.
Place the dough onto a sheet of
non-stick baking paper and roll out using a rolling pin. You want the dough to
have a thickness of between 7mm and 10mm.
Chill the dough in the fridge for
30 mins.
Once chilled, cut the dough using
your chosen cookie cutter/s.
Place the cut dough onto a baking
tray lined with either a silicone mat or non-stick baking paper, leaving a gap
between each.
Put the baking tray in a
preheated oven at 180/160°C fan and bake for 12-15 mins.
Remove from the oven and immediately
press a flower onto each biscuit, cutting off as much of the stem as possible
before hand. Tap the petals gently to flatten.
Sprinkle a little caster sugar
over the top of the biscuits, then transfer to a wire rack to cool.
