Flowery Biscuits (Pack 3)

We have been having lots of fun testing out biscuit recipes that incorporate flowers. This is such a fun way to celebrate the Spring and would be lovely for a picnic.

We have shared two of our favourite recipes below and have included cookie cutters and dried Lavender in our third pack to get you started.

Lavender Shortbread

We used this recipe from Wallflower Kitchen. The dough was a little dry so we added extra milk.

Primrose Biscuits

For these biscuits we started with a batch of Basic Biscuit Dough. We then selected some flowers to decorate them with. You can use any edible flower, but we have chosen to use Primroses as they are abundant right now and thrive in the wet Sussex soil. Yellow Primroses work fine, but do tend to blend in with the buttery colour of the biscuits. We chose to use pink cultivated Primroses from the garden. The colour does fade as the flowers are cooked so the vibrant pink worked well.

As a side note all flowers from the Primula family are edible so don’t worry too much if you can’t tell your Primroses from your Polyanthus.

When the dough is rolled out, place the flowers on top and then roll them gently with the rolling pin to push them in. The biscuits can then be put on a baking tray. Before the biscuits are cooked the flowers should be brushed with egg white as this will stop them burning. We kept an eye on out biscuits and removed them from the oven when they were golden but pale, so the flowers had full impact.

Happy baking!