Edible flower shortbread is the prettiest way to bring the garden to the kitchen, buttery, crumbly biscuits finished with a thin layer of icing and colourful edible flowers such as violas, pansies, calendula or cornflowers. If you grow your own edible flowers, pick them on the morning you bake for the best colour. Learn how and what edible flowers to grow.

Important: Make sure your edible flowers are correctly identified and have not been treated with sprays unsuitable for edible crops. 
 

Makes 20-24 biscuits 

Shortbread Ingredients

• 225g unsalted butter, softened
• 100g caster sugar
• 1 tsp vanilla extract
• 250g plain flour
• 50g cornflour
• Pinch of salt

Decorating Ingredients

• 100g icing sugar
• 1-2 tsp water or lemon juice
• Edible flowers such as violas, pansies, calendula or cornflowers

Method

1. Beat the butter and caster sugar together until light and creamy. Add the vanilla and mix to combine.
2. Sift in the flour, cornflour and salt. Mix until the ingredients come together to form a soft dough. Take care not to overmix.
3. Shape the dough into a disc, wrap and refrigerate for around 30 minutes.
4. Preheat the oven to 160°C fan bake. Roll the dough out on a lightly floured surface to approximately 5–7mm thick. Cut into rounds or your preferred shapes.
5. Place the biscuits on a lined baking tray and bake for 12-15 minutes, or until the edges are just lightly golden. 
6. Remove from the oven and leave to cool completely.
7. Mix the icing sugar with a little water or lemon juice until you have a smooth, thick icing that can be spread easily. Add the liquid a little at a time so the icing doesn't become too runny.
8. Spread a very thin layer of icing over each cooled biscuit. Carefully place an edible flower or a few petals on top and gently press into the icing.
9. Leave the biscuits at room temperature until the icing has set.
10. Enjoy!