Baking
Pressed Flower Shortbread Cookies
Serves Approximately 30 Biscuits
Ingredients
For the Shortbread
- 250g Kerrygold Pure Irish Salted Butter
- 125g Castor Sugar
- 1 tsp Vanilla Extract
- 1 tsp Finely Grated Lemon Zest
- 325g Flour
- 25g Cornflour
To Decorate
- 1 Egg White (lightly beaten)
- A variety of edible flowers and herbs e.g. pansy, viola, lavendar, rose, geranium
Directions
These delicate cookies make for a beautiful edible gift. They have a rich and buttery flavour with just a hint of lemon. Use any edible flowers and herbs that you like to decorate the cookies.
Method:
- Carefully rinse the edible flowers and set aside to dry.
- Add the softened butter, castor sugar, vanilla extract and lemon zest to a large bowl. Cream together with an electric or stand mixer for 3-4 minutes, until light and fluffy.
- Stir the flour and cornflour together, then add gradually to the creamed mixture. Mix until just combined (do not overmix).
- Bring the dough together with your hands and divide into two flat discs. Wrap in clingfilm and refrigerate for 1 hour.
- Preheat the oven to 160°C and line two baking sheets with greaseproof paper.
- Working with 1 disc of dough at a time, roll out on a lightly floured surface to 3mm thick. Use a fluted round cutter (approx. 6cm in diameter) to cut the dough into rounds and carefully place onto the lined baking tray. Repeat this process with the remaining dough.
- Bake each tray for 10 minutes, then remove from the oven. Brush the back of the flowers with egg white, then press onto the shortbread making sure it is well-stuck. Bake for a further 2-4 minutes, until the cookies are turning golden.
- Allow to cool on the tray for a few minutes, then remove to a cooling rack and leave to cool completely.
- Store in an airtight container for up to 5 days.
