No one will argue that every proper teatime requires the presence of shortbread. I’ve added a little twist to mine – blue cornflower petals. Cornflower is the national flower of Estonia and therefore this recipe is doubly special with Mother’s Day just around the corner. These lovely biscuits make a wonderful present, and are of course muchly appreciated as cookie jar fillers on every kitchen counter!
170 g plain wheat flour
55 g cane sugar
80 g unsalted butter
1 tbsp vanilla extract or spiced rum
1/4 tsp salt
4 heaped tsp dried cornflower petals (edible purpose!)
The how to:
- In a large bowl, mix together the flour, sugar and salt.
- Cut the butter into smallish chunks and add to the flour mixture. After washing your hands, rub the butter into the dry ingredients until you have an even crumb, and stir in the cornflower petals.
- In a separate smaller bowl, beat the egg with the vanilla extract or spiced rum. Combine the beaten egg thoroughly with the crumbs until you have a smooth loaf of dough. Wrap it in cling film and rest in the fridge for an hour.
- Once the hour has passed, preheat the oven to 180ºC and line a large baking tray with greaseproof parchment paper.
- Unwrap the dough onto a lightly floured surface and roll a 0,5 cm thick sheet, working fast so it stays cool. Using a knife (or a ravioli cutter, as I did*), cut the dough into your preferred shapes and place on the lined tray.
- Bake for 15 minutes until the tops and edges start to turn golden. Transfer onto a cooling rack before nibbling.
* The 4×4 cm ravioli cutter makes 25 biscuits.