We’re at that tipping point of the year where late Summer flowers are still in bloom, but the garden is filling with seed heads and frosts beckon. As long-time readers will know, I love to bake with flowers and couldn’t resist making a late Summer/ early Autumn bake with these beautiful blooms from Phantassie Veg via Lovecrumbs. Here, traditional shortbread is topped with mild flavoured late Summer blooms and baked. They lend an aromatic, in some cases almost peppery note that cuts through the sweet, buttery shortbread. The shortbread recipe is my go-to family recipe from the Bero book, and I had to check what the measurements were in grams! To make them, you will need:
255g (9 oz) plain flour
85g (3 oz) sugar
170g (6 oz) butter
Edible flowers (make sure they’re mild flavoured ones) to decorate.
Rub the butter into the flour until you have a crumbly consistency. Add the sugar and combine.
Bring together into a dough, working as quickly as you can. Form the dough into a rough log shape and pop in the fridge for 30 minutes or so to firm up. Pre-heat the oven to 160C/ 140C Fan. Chop the dough into rounds and arrange with a few petals or, if you’re feeling brave, a small edible flower on top of each.
Bake for 20 – 25 minutes until golden brown. Watch that the flowers don’t catch!
What are you baking this weekend? Are you a flower fan?!