Are you looking for an easy shortbread biscuit recipe? This version is so simple — I’d go as far as saying foolproof!
The biscuits are buttery and crumbly, and you have the option to decorate them with edible flowers, too, which makes them perfect for Easter and spring.
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Easy Shortbread Biscuit Recipe
You will need:
For the shortbread biscuits:
55g caster sugar
125g butter
180g plain flour
For the edible flower decorations:
icing sugar
cold water
edible flowers
caster sugar
Method:
1. Heat your oven to 190C/375F/Gas 5.
2. Beat the sugar and butter together, until light and fluffy, then stir in the flour to create a smooth paste.
3. Roll into a ball, cover then leave in the fridge to cool. 20 minutes is usually long enough.
4. Next, roll out the ball of chilled dough on a floured work-surface. The rolled dough needs to be around 1cm thick.
5. Cut rounds from the dough and place onto a baking tray.
6. Bake for 15-20 minutes in the pre-heated oven (or until the shortbread is a pale golden-brown colour).
7. Pop the biscuits on a wire rack to cool.
Decorating The Shortbread Biscuits With Edible Flowers
As my twins used to have an egg allergy, I tried to come up with egg free solutions for things; like our favourite egg-free pancakes and egg-free royal icing.
And even though they’ve since grown out of the allergy, this frosting is perfectly good made out of icing sugar and a little water — it seems silly to change something that works perfectly well.
Just mix a couple of tea-spoons of icing sugar in a little water; and experiment until you get a consistency that you’re happy with.
I haven’t put quantities because it really is that simple!
Next, wash each flower, then press the petals into the icing, soaking each one with the sugary liquid, then sprinkling caster sugar onto the top of each one to finish off.
Repeat the process until you’ve decorated all the shortbread biscuits with edible flowers, then leave to dry.
This shortbread biscuit recipe is really so easy. You can serve them plain — they really are absolutely delicious on their own.
Or sprinkle with a little caster sugar.
Or get the kids involved with picking the flowers and decorating the biscuits.
Just remember to make sure they’re definitely edible!
What Else Can I Do With Edible Flowers?
Edible flowers can be used in so many ways! I love to use them as a garnish, to make meals look prettier. I also sprinkle them in salads, to give colour and (in some instances) taste. Wild garlic and chive flowers taste absolutely delicious.
You can also freeze edible flowers and petals in ice cubes to elevate cocktails, such as Mojitos, to another level.
What Flower Petals Are Edible?
Take a look at my list of the best edible flowers for cookies.
If you have a garden or allotment — you can grow your own.
You may even already have some growing; without realising that they’re edible!
We have lots of flowers in our garden that I just didn’t realise were edible. It’s lovely to be able to spot them on the Garden Organic website.
Some of them, such as the dark pink, flowering currant blooms — in the image below — have such a delicious taste too!
These beautiful blooms taste just like Ribena!
You can also buy edible flowers online.
Easy Shortbread Biscuit Recipe (Just Three Ingredients)
These delicious biscuits are so simple to make, they're delicious when served plain — but look so beautiful decorated with edible spring flowers.
Ingredients
- 55g caster sugar
- 125g butter
- 180g plain flour
Instructions
1. Heat your oven to 190C/375F/Gas 5. Beat the sugar and butter together, until light and fluffy, then stir in the flour to create a smooth paste.
3. Roll into a ball, cover then leave in the fridge to cool. 20 minutes is usually long enough. Then, roll out the ball of chilled dough on a floured work surface. The rolled dough needs to be around 1cm thick.
4. Cut your biscuit shapes from the dough and place them onto a baking tray, then bake for 15-20 minutes in the preheated oven (or until the biscuits are a pale golden-brown colour).
7. Pop them on a wire rack to cool.
8. If you want to elevate this easy shortbread biscuit recipe to something really special, you can decorate them with edible flowers. Whilst the shortbread is cooling, mix a couple of teaspoons of icing sugar in a little water, and experiment until you get a consistency that you're happy with. Wash each flower, then press the petals into the icing, soaking each one with the sugary liquid, then sprinkling caster sugar onto the top of each one to finish off.
Repeat the process until you've decorated all the shortbread biscuits with edible flowers, then leave to dry.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 192Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 72mgCarbohydrates 27gFiber 0gSugar 15gProtein 2g
Calculations was calculated by Nutritionix and is approximate.
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.
