For our #30DaysWild challenge, I embraced the opportunity to connect with both nature and my inner baker. In my garden, a variety of flowers, including pansies, flourish. These pansies, known for their edibility in baking, inspired me to create biscuits that would allow me to not only observe, touch, and inhale nature's essence but also savor it!
Familiar with a simple lemon biscuit recipe from previous attempts, I found its zesty flavors to be the perfect complement to the summer flowers. The resulting biscuits were a hit at the office, though regrettably, none remained for me to take home.
This recipe is effortless and ideal for involving children or those new to baking. Furthermore, it guarantees to delight your friends and family with a delightful, summery treat. Just remember to have extra on hand to satisfy those who can't resist indulging in a second portion!
Ingredients (for 20 biscuits)
• 250g Softened Butter
• 140g Caster Sugar
• 300g Plain Flour
• 1 Egg Yolk
• 2 tsp Vanilla Extract
• Zest of 1 Lemon
• Handful of Edible Flowers (washed and stems removed)
- Beat the softened butter and sugar until smooth and add the vanilla extract, lemon zest and egg yolk. Mix together until combined.
- Slowly add the flour, continuing to mix until a soft smooth dough has formed.
- Wrap in clingfilm and chill for 30mins to an hour.
- In the meantime, lay the flowers between two sheets of parchment paper. Weigh them down something heavy, I used a few books, which worked perfectly. Leave for 30 mins to an hour.
- Instead of waiting around in anticipation, use this time to wash up and get your work surface prepped with a little dusting of flour. Line a baking tray with parchment and pre heat the oven to 180C (fan) or gas mark 6.
- Remove the dough from the fridge and carefully unwrap from the clingfilm. Transfer to the floured surface and, using a rolling pin, begin to roll the dough into a rectangle until it is a little thicker than a £1 coin.
- Use cookie cutters to cut out your shape of choice and transfer to the lined baking tray. Bake in batches for 10-14 mins until golden.
- Once removed from the oven and still relatively hot, place the edible flowers on to the centre of the biscuit and press down gently (be careful not to burn your fingers). The heat from the biscuits will begin to adhere the flowers in place. Repeat for all biscuits and then transfer to a wire rack to cool completely.
- Once cool, serve on a matching tray enjoy in the outdoors with a fresh cup of coffee (or tea) and don't forget to share!
I used pansies fresh from my garden, but experiment with other edible flowers or try a mix from our selection of Edible Flowers.
We would love to see what you make, so be sure to tag us on social media and enjoy embracing #30dayswild this June!
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