Flower Shortbread

Method

Pre-heat the oven to 180ºC. Cream the butter and sugar in a bowl until the sugar is entirely dissolved and you achieve a smooth, light yellow creamy texture. Sieve in the flour and gently mix to make to the dough. Wrap in a cling film and rest in the fridge for 20-60 min.Roll out the dough on a flour-dusted surface to a thickness of about 1 cm. Cut out the biscuits into the desired shape. Place a pansy flower on each biscuit, cover with baking paper and use the rolling pin to lightly press in the flowers. Arrange on a lined baking tray, leaving plenty of space between biscuits. Bake for 15-20 min until dry to the touch and light golden.

Tip: Instead of rolling out the dough, shape the dough into a cylinder when wrapping in cling film, to the desired biscuit diameter. When chilled, slice the cylinder.