Trying to juggle all of the baking these days for events has been a bit tricky. Simple, but impactful things have been our go tos. Sourdough bread, cinnamon rolls, seasonal wins.

This recipe is definitely in the category of easy, seasonal food. These are our take on wildflower shortbreads. After trying a few different biscuit bases, I like this one as it's very quick to bake, giving the flowers a better chance to stay intact.

I make a big batch of these because they freeze so well, I can cater for a few events in one go.

Recipe:
Biscuits:
250g plain flour
125g cornflour (corn starch if you are in N America)
125g icing sugar
375g butter
1 teaspoon vanilla

To decorate:
Edible flowers
Granulated sugar

Method:
Place all the ingredients for the dough in a mixer or food processor. Mix until combined.

Gather dough into one ball. Wrap in parchment and chill for 20-30 minutes.

Gather your edible flowers.

Divide the dough into roughly 30 pieces weighing each about 30g. Roll into balls roughly the size of a cherry tomato.

Place your edible flower on top of a ball and using a rolling pin, flatten the ball with the flower on top, pressing it into the dough. Biscuits should be about 0.5cm thick. You may need a touch of flour on the surface and rolling pin to stop things sticking.

Place pressed cookies on a parchment lined tray.

Freeze overnight. This helps the flowers and biscuits keep their shape.

Preheat oven to 180c. Bake for 8 minutes from frozen until middle is set and edges are golden.

Remove from oven and sprinkle with sugar.

Leave to cool completely on tray.