Easter biscuits

Beautiful, delicate lemony shortbread. Gives such delight using the edible flowers. If you are picking your own flowers do make sure they are edible before using!


    Collection of edible flowers – primrose, violas, pansy, daisy, rose, dandelion, cornflower, borage, lavender

    125g butter, softened
    60g icing sugar
    190g Plain flour
    2 tsp freshly ground cardamom
    handful pistachios, shelled and chopped (optional)
    zest 1 lemon
    1/2 vanilla pod, seeds scraped
    pinch salt
    caster or coconut sugar


Makes about 20

Beat the butter and the icing sugar together till pale, then add the flour, vanilla, pistachios (if using), cardamom, lemon zest and salt to form a dough. Roll into a ball, wrap in cling film and place in the fridge for 30 minutes or so.

Heat the oven to 170c.
Take the dough out of the fridge and roll out the mixture till about 5mm thick. Take out a cookie cutter and press out as many as you can manage.

Press the flowers into the biscuits and sprinkle with your sugar of choice. Place on an oven tray and bake for about 10 minutes till nicely golden. Take out of the oven and cool.