Create your own floral biscuits using edible flowers to brighten up your spring and summer snack times! Adding beautiful blooms to your biscuits is sure to make these a winner in any bake-off.
They look amazing and they taste great too!
Project and instructions by Becki Clark.
select your items and add them to your basket below.
Wilton Round Comfort Grip Cookie Cutter
Non-Stick Deep Oven Tray 30cm
Wham Mixing Bowl 2 Litres
You Will Also Need
120 g Unsalted butter
50 caster sugar
200g plain flour
Pop the butter and sugar in your mixing bowl and mix until well combined and creamy (If you have a food processor you could use this instead)
Add the sieved flour and mix together to create breadcrumbs, add in a couple of drops of elderflower flavouring.
Tip mixture onto surface and work it together kneading it into a dough. Once it is formed wrap in cling film and leave to chill for 20 minutes. Get your oven ready preheating it to 200 °C
Roll the dough out on to a lightly floured surface to the thickness of a £1 coin, using your cutter cut your biscuits and pop on the lined baking tray.
Pop in the oven for 7 minutes in the middle shelf before removing and brushing the top with egg white using a pastry brush, You can then place your edible flowers on top, sprinkle some extra caster sugar and cook for another 6 minutes or until lightly golden.
Allow the biscuits to cool.
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