Simple and delicate. Perfect with a cuppa.
I really wanted to create something with edible flowers again, as they add such a beautiful detail without any hard work.
This recipe overall took around 2 hours, so really quick in all honesty.
Equipment;
Oven
Whisk
Wooden Spoon
Chopping Board
Knife
Baking tray
Rolling Pin
Parchment paper
1 large bowl
1 small bowl
Cutter - any shape
I used a paddle attachment to get the dough and then a small hand whisk for the icing later on.
Ingredients;
This makes roughly 28 - 30 cookies
200g unsalted butter - old & diced
100g caster sugar
300g plain flour + extra - swap out for GF flour and add 1 tsp xanthan gum
pinch of salt
1 tsp Sicilian lemon flavouring - swap this for whatever flavour you fancy
Royal Icing;
200g icing sugar
1 egg white
Edible flowers
PLEASE MAKE SURE THE FLOWERS YOU ARE USING ARE EDIBLE!
Before you start line your baking tray and turn your oven to 160C
Let's get baking!
Place all the ingredients for the cookies into the large bowl and combine into a smooth dough. As mentioned I used a paddle attachment just to make it easier, if you do this be careful not to over mix.
Once the dough is ready lightly dust a surface with some flour and using the rolling pin, roll the dough to a rough thickness of 1/2 cm.
Using your chosen cutter cut the shapes out and then place upon the baking tray. Once all the dough is used place in the fridge for around 20 - 30 minutes.
Next place them in the oven for 13 - 15 minutes. They should be a light golden brown on the edges when ready. Remove them from the oven and allow to cool.
Now its time to make the icing, its super simple. Place the icing sugar and egg white (save your yolk for something else) in the small bowl and whisk for around 5 minutes until stiff peaks form.
Once the cookies have cooled place a small amount of icing upon the cookies and place one of the edibles flowers in the centre.
Continue until all the cookies are covered and allow the icing to set.
Stick the kettle on, make a cuppa and Enjoy!
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