These Floral Flower Biscuits are a treat to be enjoyed with family and friends- adding the perfect touch to your picnic in the Spring sunshine!
Place the butter and sugar in a food processor. Grate the zest of half the lemon and add to the processor. Blend. Squeeze a teaspoon of lemon juice into the processor with the flour and egg yolk. Process until dough forms.
Turn the dough out onto a sheet of baking paper and knead until smooth. Wrap in cling film and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Roll out half the dough between two sheets of baking paper to approximately 5mm thickness, then peel off the top sheet.
Using a metal cutter, stamp five squares into the dough, then lift away the dough around the squares, leaving the five biscuits. Lift the baking paper onto a baking sheet.
Repeat Step 3 and 4 with the remaining dough.
Bake the biscuits for 15 minutes. Cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Rest a sieve over a bowl, add some TATE & LYLE® ICING SUGAR and use a spoon to press it through the sieve. Add the water and stir until smooth. Spoon the icing over each biscuit, then press the flowers into each. Let the icing set and serve!
Add water to the icing very gradually as you don't want it to be too runny or it'll come straight off your biscuits!
Ingredients – 5 items
For the biscuits
Fairtrade Tate & Lyle Golden Caster Sugar
Large egg yolk
Tate & Lyle Pure Cane Fondant Icing Sugar
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