Tools
Floral shortbread biscuits
Buttery citrus cookies, dipped in zesty glaze and topped with cheerful edible flowers.
Tools
Ingredients
125 g caster sugar
1 lemon
1 lime
200 g butter, room temperature, cubed
1/4 tsp vanilla extract
1/4 tsp salt
225 g all purpose flour
35 g cornstarch
125 g icing sugar, sifted
1 tbsp dried edible flowers
Step by step
In the bowl of a Stand Mixer fitted with the Pastry Beater, combine the sugar with the zest of the lemon and lime. Mix on speed 4 until the mixture becomes fragrant and the zest releases its oils.
Add the butter and mix on speed 6 until light, smooth, and creamy. Pour in the vanilla extract, then add the salt, flour, and cornstarch. Mix gently on speed 2 until the dough just comes together.
Roll the dough out between two sheets of baking paper lightly dusted with flour. Chill in the fridge for at least 30 minutes.
Preheat the oven to 160°C. Once the dough is firm, use a cookie cutter to shape the cookies. Transfer them to a lined baking sheet and bake for 12 minutes, until pale golden around the edges. Carefully transfer the cookies to a wire rack and let cool completely.
For the icing, stir the icing sugar with 3 tablespoons of lemon juice. The consistency should be thick yet smooth enough to dip.
Dip each cooled cookie into the icing, letting the excess drip off upside down before placing it on your tray. While the icing is still wet, finish with a delicate sprinkle of dried flowers.
