18
Apr
Apr
Recipes
Spring Flower Lemon Shortbread Biscuits
You couldn’t ask for a much prettier or more sophisticated little biscuit than these, though that doesn’t mean that you won’t still be fighting your kids for who gets the last one. The delicate spring flower decoration is matched by the wonderful citrus top notes of this buttery biscuit delight.
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12+ biscuits
Prep time: 10 mins
Cooking time: 30 mins
Nutritional Information (approx.)
| Per serving | |
| kcal | 128 |
| fat | 6.9g |
| saturates | 4.3g |
| carbs | 15g |
| sugars | 4.2g |
| fibre | 0.4g |
| protein | 1.4g |
| salt | 0.06g |
Method
- Preheat oven to 130c
- Place the butter in a mixing bowl and beat with a wooden spoon until soft.
- Add the sugar and continue to beat until well combined.
- Grate the lemon zest into the bowl with the butter and sugar mixture and combine thoroughly.
- Add the flour to the mixture, and stir in. Once the flour is fairly well mixed in, start to knead the mixture with your hands until you have a ball of dough.
- Sprinkle icing sugar across a clean surface and roll out the dough with a rolling pin so it is a little thicker than a pound coin.
- Cut out your biscuits into your preferred shapes and place them onto a baking tray lined with greaseproof paper.
- Bake for 30 minutes and set aside to cool. They should firm up once fully cooled.
Chef’s Notes
Work quickly with your dough if the weather is warm, you can always chill it if you’re struggling to roll it out. Any edible flowers can be used in this recipe but violas and pansies are our favourite.
