Look at these lemon shortbread biscuits, aren’t they cute? These cookies are really easy to make but they also have the wow factor because they’re so pretty. They make a really nice present, especially for Valentines. Any edible flower can be used but for best results go for something where the head of the flower is quite flat anyway like a pansy, but you could also use flower petals. Ensure that all the stems have been removed from the flowers so that they can lay flat. It’s not necessary to use anything such as sugar paste to stick the flower to the cookie as the heat from the freshly baked cookies will cause the flowers to attach to the biscuit.
- 125 g vegan butter
- 60 g caster sugar
- 170 g plain white flour
- 1 tsp salt
- 1 grated zest of a lemon
- Edible flowers (I use pansies)
- Cream together the butter and sugar until fluffy
- Add the flour, salt and lemon zest, Begin by mixing with a wooden spoon and then use your hands to bring the mixture together into a smooth dough. Don't worry if the dough looks dry, the heat from your hands will soften the butter and help bring the dough together.
- Cover the dough and place in the fridge for 30 minutes and preheat the oven to 180°C/360°F
- Meanwhile prepare your flowers. The flowers need to be flat so put them inside a book and gently press.
- Remove the dough from the fridge, warm it slightly in your hands; this will make it easier to roll out. Roll to a thickness of 0.5cm, I place chopsticks either side of the dough; this ensures that you roll to an even thickness.
- Place the cookies onto a lined baking tray and bake for 11 minutes. The cookies should be slightly golden but not too dark.
- Press the flowers onto the cookies immediately. You can push the flowers into the soft dough at this point. You need to do this quickly because if the cookies cool too much the flowers won't stick to them. After decorating the cookies leave them to cool on a baking tray.