Flecked with petals and dusted with marigold sugar, this is a floral twist on shortbread to fall in love with
175g plain or spelt flour
40g caster sugar
6 tbsp (14g) marigold (calendula) petals*
110g cold butter
FOR THE MARIGOLD SUGAR
50g caster sugar
1 Preheat oven to 180C/Fan 160C/Gas 4.
2 Put the flour, sugar and marigold petals into a bowl, then rub in the butter as for shortcrust pastry. Gather the mixture together and knead gently on a lightly floured surface.
3 Roll out the pastry to 7mm thick, then cut into rounds with a 6cm cutter or into heart shapes. Bake for 15–18 mins until pale brown, depending on the thickness of the biscuits. Remove and cool on a wire rack.
4 While they cool, make the marigold sugar. Blitz the marigold petals in a blender with the sugar for a minute or two until just broken up.
5 Serve the biscuits with fruit fools, or compote and ice-cream, and sprinkle marigold sugar over the top.
Cook’s note: Watch these biscuits really carefully while they are baking, they burn easily. They should be a pale golden – any darker and they will be bitter.
Taken from Grow, Cook, Nourish by Darina Allen (Kyle Books).
* The petals of the pot marigold (calendula) are edible. Be sure to use this variety in your
cooking as many varieties of the French or African marigold plants (from the tagetes family) aren’t.
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