Flower ring biscuits

Makes 20 10g mixed edible flowers, such as pansies, violas, daisies and rose petals, torn or pulled apart into small pieces 1 tsp dried lavender 2 tbsp rose water 230g cold unsalted butter, cubed 200g caster sugar 1 egg 450g plain flour 1 tsp baking powder 115g icing sugar 30ml double cream 2 drops yellow food colouring large, flat oven tray baking paper 7cm round cookie cutter and 2cm round cookie cutter

Line the oven tray with baking paper. In a food processor, whisk together the butter and caster sugar for 2-3 mins until thick and creamy. Beat in the egg and 1 tbsp of rose water, then mix in the flour and baking powder.

Cut 2 large sheets of baking paper and place one on a clean kitchen surface. Place the mixture onto the baking paper on the kitchen surface and top with the other piece of baking paper. Roll the mixture with a rolling pin, keeping the top piece of baking paper in place, until the mixture forms a 1cm-thick rectangle. Cut out as many large circles as possible, using the larger cutter, and transfer them to the prepared tray, spacing them out from each other 1cm apart. Use the smaller cutter to remove a circle of dough within each biscuit and discard or add to the remaining dough to re-roll so there are 20 biscuits. Place the tray in the fridge for 30 mins until the biscuits are firm.

Preheat the oven to 180°C/160°C fan/gas mark 4. Bake the biscuits for 15-20 mins until golden and firm. Allow to cool slightly, then transfer to a wire rack to cool completely.

To make the icing, combine the icing sugar, remaining rose water, double cream and yellow food colouring in a large, shallow dish. Stir the icing until very smooth, then dip the biscuits in the icing horizontally so that the tops are covered. Place on the wire rack, then top with the edible flowers and dried lavender. Allow to dry completely before serving.