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Almond & Rose Shortbread with Pressed Flowers

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Presenting a tin of beautiful biscuits to guests over tea is incredibly heart-warming and humbling, especially biscuits made with delicate pressed flowers and a soft hint of rose. Makes about 30 cookies

200g unsalted butter, softened

2/3 cup (135g) unrefined icing sugar

1 tsp rose water

½ vanilla pod, seeds scraped or 1 tsp vanilla extract

1½ cups (192g) plain flour

1 cup (128g) ground almonds

pinch salt

flower petals (violas and pansies work well) or herbs

Glaze

1 egg white

2 tbsp rose water unrefined caster sugar, for dusting

Preheat oven to 150°C and line a baking tray with baking paper.

Beat together the butter and icing sugar. Pour in the rose water and vanilla seeds or extract and beat again until incorporat­ed.

Sift in the flour, then add the ground almonds and salt. Beat again until you get a soft pliable dough. Roll out the dough to 1cm thick in between two pieces of baking paper. Place in the refrigerat­or for 30 minutes to harden.

Take the dough out of the fridge, take off the top piece of baking paper and cut the dough into your desired shapes and sizes with a knife or cookie cutter. Press the flowers or herbs into the dough, then place the top piece of baking paper back over the dough and roll over it again with a rolling pin to make sure the flowers or herbs are pressed in well. Refrigerat­e for another 30 minutes.

Remove from the refrigerat­or and place the cookies on the prepared baking tray.

To make the glaze In a small bowl whisk together the egg white and rose water. Brush over the biscuits and dust with a little caster sugar.

Bake for 7-10 minutes, or until the sides only just start to turn golden brown.

Store the cookies in an airtight container.

 ??  ?? Extracted with permission from Whole Again by Bronwyn Kan, Beatnik Publishing, $45, beatniksho­p.com
Extracted with permission from Whole Again by Bronwyn Kan, Beatnik Publishing, $45, beatniksho­p.com

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