CAKE IN THE HOUSE

Flecked with petals and dusted with marigold sugar, this is a flo­ral twist on short­bread to fall in love with

The Simple Things - - LIVING | PLAYLIST -

MARIGOLD SHORT­BREADS

Makes 16

175g plain or spelt flour 40g caster sugar 6 tbsp (14g) marigold (cal­en­dula) petals* 110g cold but­ter

for the marigold sugar

Marigold petals 50g caster sugar

1 Pre­heat oven to 180C/Fan 160C/Gas 4. 2 Put the flour, sugar and marigold petals into a bowl, then rub in the but­ter as for short­crust pas­try. Gather the mix­ture to­gether and knead gen­tly on a lightly floured sur­face.

3 Roll out the pas­try to 7mm thick, then cut into rounds with a 6cm cut­ter or into heart shapes. Bake for 15–18 mins un­til pale brown, de­pend­ing on the thick­ness of the bis­cuits. Re­move and cool on a wire rack.

4 While they cool, make the marigold sugar. Blitz the marigold petals in a blender with the sugar for a minute or two un­til just bro­ken up.

5 Serve the bis­cuits with fruit fools, or com­pote and ice-cream, and sprin­kle marigold sugar over the top.

Cook’s note Watch these bis­cuits re­ally care­fully while they are bak­ing, they burn eas­ily. They should be a pale golden – any darker and they will be bit­ter.

Taken from Grow, Cook, Nour­ish by Da­rina Allen (Kyle Books). Pho­tog­ra­phy: Clare Win­field.

* The petals of the pot marigold (cal­en­dula) are ed­i­ble. Be sure to use this va­ri­ety in your cook­ing as many va­ri­eties of the French or African marigold plants ( from the tagetes fam­ily) aren’t.

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