Sugared flower shortbreads recipe | Good Food

Name: Sugared flower shortbreads recipe | Good Food
Ingredients: 250g plain flour plus extra for dusting; 140g cold, slightly salted butter cut into small cubes; 85g white caster sugar; 1 tsp vanilla extract; 2 egg yolks; ½ tsp rosewater (optional); assortment of 15-20 edible flowers unsprayed, (we used pansies, violas, primroses and rose petals - see tip); 50g caster sugar; 1 egg white beaten; 300g royal icing sugar food colouring pastes (we used yellow, purple and pink); edible shimmer dust (optional); tweezers; 1 small paintbrush; 8cm biscuit cutter; 1 disposable piping bag; 1 fine writing piping nozzle; tissue paper and a pretty box, to wrap the biscuits in

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These delicate shortbreads make a perfect gift. Given a floral hint with rosewater, you could also use orange blossom extract or dried lavender

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Ingredients

250g plain flour plus extra for dusting
140g cold, slightly salted butter cut into small cubes
85g white caster sugar
1 tsp vanilla extract
2 egg yolks
½ tsp rosewater (optional)
assortment of 15-20 edible flowers unsprayed, (we used pansies, violas, primroses and rose petals - see tip)
50g caster sugar
1 egg white beaten
300g royal icing sugar food colouring pastes (we used yellow, purple and pink)
edible shimmer dust (optional)
tweezers
1 small paintbrush
8cm biscuit cutter
1 disposable piping bag
1 fine writing piping nozzle
tissue paper and a pretty box, to wrap the biscuits in