Thursday, 26 November 2015

Floral Shortbread

Buttery, crumbly shortbread cookies. Just 3 ingredients and 10 minutes is all you need to enjoy these cookies!
Floral Shortbread

All I had the energy to a few days ago was bake a batch of this shortbread. It was definitely one of those lazy days - no complaints here!
To feel like I was getting at least one thing done, though, I checked this wonderful buttery, crumbly shortbread off my list… and I’m glad I did! It was so simple to make. They often turn out awry – the dough is too soft, the end result is too floury and dense. Just, no good. But not this batch. These -  Oh my god.
Floral Shortbread

Three ingredients: Butter, sugar, flour (What’s better in this world anyway?), and 10 whole minutes. Make them and bake them and you have Christmas cookie perfection ready to slide alongside a mug of hot tea.
Since these were going on my blog, of course I had to jazz them up. So - no surprise here - I went with my current obsession of edible flowers. I just think they add so much with so little effort. They can be a little tricky to get hold of, I get my sourced from the US and shipped over to Hong Kong. Since these are dried edible flowers, they keep for much longer. 
Don't worry though - these are absolutely delectable without and toppings or frills. Just a plain old crumbly buttery treat. For these, even with all my cookie cutters, I just used different sized glasses to cut them out! 
Floral Shortbread

Bake up these buttery biscuits and I bet you’ll see why it’s become my new go-to for a basic shortbread. You can also use this as the base for any recipe that calls for shortbread. 

Happy Baking!

Prep Time: 10 minutes
Cooking Time: 16-18 minutes
Serves: 16  cookies


For the Cookies:

225g (2 sticks) unsalted butter (softened)
60g (1/2 cup) powdered sugar
250g (2 cups) all-purpose flour
1tsp vanilla extract or vanilla bean paste

Edible Flowers (optional) 

For the Glaze:

*Other flavourings can be used instead of vanilla such as almond extract of lemon/orange zest.


Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.
Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.
Once cooled, use a teaspoon to spread the glaze over the cookies before using it as the glue to stick on the edible flowers. 

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