90g golden caster sugar

1 egg yolk

170g Dove’s gluten free self raising flour

115g soft butter

pinch pink himalayan salt

1 tsp vanilla extract

method;

Cream the butter and sugar until pale and soft. Add in the salt, mix. Beat in the egg yolk and vanilla. Now beat in the flour.

Place the dough onto a sheet of baking paper, cover with another sheet and roll out until 1 cm thick. Cut out shapes. Place on the edible flowers and cover with the paper again and gently roll with the rolling pin.

Refrigerate for 20 minutes. After 20 mins carefully place each biscuit onto a lined baking sheet.

Bake at 180C for 10 minutes or until golden.

Edible-flower-biscuits-recipe-shortbreads-pressed-flower-1-1

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