Bakery, Baking
Comments 3

Edible Pansy Shortbread Biscuits

I’ll be the first to admit that I was skeptical about ‘edible flowers’ when they became particularly fashionable a few months ago. I felt like it was a cheat’s way of making an average dish look amazing. But there’s no denying that whatever dish they’re used in, it does make it look incredibly pretty! When I went to stay with my Mum in Yorkshire recently, I was excited to see some beautiful pansies growing wild in her lawn and just had to do something with them! I’d seen someone make biscuits with them recently, so I thought I’d do a quick and easy recipe to use them.

DSCN3252   DSCN3255


180g plain flour

125g unsalted butter, cubed

55g caster sugar, plus more for decoration

1 egg white, beaten

Pansies/edible flours, washed (delicately!)


Mix together the butter and sugar in a bowl to form a paste.

Slowly add in the flour and stir to make a thicker mixture.

Roll this out to around 1cm thick onto a floured surface (the mixture is likely to be sticky, so make sure the rolling pin is also well floured!)

Make round biscuit shapes using a biscuit cutter and lay each one onto baking paper on a baking tray, before sprinkling them with caster sugar.

Pop them in the fridge for half an hour and preheat the oven to 190C.

After half and hour, put them into the oven for around 15-20 minutes or until they are very lightly browned.

Once cooked, remove from the oven and allow to cool.

Brush some egg white onto each biscuit and very carefully place some flowers on to each one, pushing them flat, before carefully brushing more egg white on the top, and sprinkling with more sugar!



  1. Pingback: September 2015: A New Job, A Bit of Baking and Fab Events! | Got To Be Gourmet

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