Sugared flower shortbreads - Good Food Middle East

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
• 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