Tagette Flower Shortbread Biscuits
Drogo
19-20
45 minutes
30 minutes
These Tagette flower shortbread biscuits are a beautiful twist on classic homemade shortbread, combining a delicate, buttery crumb with the distinctive peppery, aromatic flavour of edible Tagette flowers. Similar to marigolds, Tagette flowers bring a subtle floral note and a vibrant finishing touch, transforming simple biscuits into something truly special.
Easy to make with a handful of everyday baking ingredients, these floral shortbread biscuits are perfect for afternoon tea, garden parties, edible gifts or an elegant addition to a dessert spread. The gentle richness of the shortbread provides the perfect base for the Tagette flowers, allowing their unique flavour and natural beauty to shine.
Whether you’re exploring new ways to cook with edible flowers or looking for a creative twist on traditional shortbread, these Tagette flower biscuits are a simple yet impressive bake. Serve them with tea or coffee, or use them to add a colourful, fragrant touch to your next celebration.
Makes around 30 x 2 inch biscuits
Easy to make with a handful of everyday baking ingredients, these floral shortbread biscuits are perfect for afternoon tea, garden parties, edible gifts or an elegant addition to a dessert spread. The gentle richness of the shortbread provides the perfect base for the Tagette flowers, allowing their unique flavour and natural beauty to shine.
Whether you’re exploring new ways to cook with edible flowers or looking for a creative twist on traditional shortbread, these Tagette flower biscuits are a simple yet impressive bake. Serve them with tea or coffee, or use them to add a colourful, fragrant touch to your next celebration.
Makes around 30 x 2 inch biscuits
Ingredients
- 240g plain flour
- 180g salted butter
- 70g caster sugar, plus extra for sprinkling
- 20g tagette flowers, petals picked
Directions
- Stage 1, Preheat the oven to 170C.
- Stage 2, Beat the butter and sugar together until smooth.
- Stage 3, Stir in the flour and tagette petals.
- Stage 4, Roll out gently to 1cm thickness, then cut shapes using a cookie cutter. Sprinkle with caster sugar and chill for 20 minutes.
- Stage 5, Bake for 25-30 mins until pale golden, taking care not to over bake them, as they will turn bitter. Allow to cool before serving.
Ingredients you'll need
Regular price
£6.95
Tagete Flowers, x 1 Punnet
