682
Biscuits with Violets
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 150 g butter, soft
- 100 g sugar
- 1 egg yolk
- 1 pinch of salt
- 1 tsp vanilla extract
- 90 g almonds, ground
- 230 g flour, and for working
- 2 handfuls of edible flowers, e.g. pansies, of different sizes and colours
- Powdered sugar
Instructions
- Place the sugar in the bowl and mix for 10 sec/speed 10. Scrape down the sides of the bowl with the spatula.
- Add butter, egg yolk, vanilla extract, ground almonds and mix for 10 sec/speed 6. Scrape down sides of bowl with spatula.
- Add flour and salt and mix for 10 sec/speed 6. Transfer half of the dough to a sheet of cling film and roll into a ball (Ø approx. 2.5 cm) in the cling film. Repeat with the remaining dough. Put the filmed rolls in the fridge for 20 minutes.
- Preheat the oven to 180°C (gas mark 6). Line 1 baking tray with baking paper and set aside.
- Roll out the pastry to a thickness of about 3 mm. Pick up the edible flowers by the stems, place them on the rolled out pastry with enough space between them and cover with a sheet of baking paper.
- Press the flowers lightly into the pastry with the rolling pin so that they lie flat. Remove the baking paper. Cut out circles of different sizes with smooth cookie cutters and place them on the baking sheet covered with baking paper.
- Place in the oven and bake the baking tray for 13 minutes at 170°C. Adjust the baking time according to your oven. Allow to cool to room temperature. Enjoy or store in an airtight tin.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine