Botanical Shortbread

Botanical Shortbread

Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.

botanical shortbread

Botanical Shortbread

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.

Ingredients

  • 250gram butter
  • 1 cup icing sugar
  • 3 cups flour
  • 2 tbsp orange juice
  • 2 tbsp ( 1 orange) zest
  • 1 tsp chopped fresh thyme
  • 1 /2 cup edible flowers

Instructions

  1. Beat sugar and butter until very pale yellow/white and creamy.
  2. Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
  3. Mix through the flour to make a soft dough.
  4. Wrap or cover the bowl and refrigerate for at least 1 hour.
  5. Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
  6. Remove the dough and lightly knead to bring it together.
  7. Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
  8. Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
  9. Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
  10. Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
  11. Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.

Notes

Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.

Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.

Check out the edible flower list for options.

Botanical Shortbread

Beautiful and delicious floral shortbread with subtle flavours of orange and thyme….

Vegan Beetroot Choc Chip Cookies

Vegan Beetroot Choc Chip Cookies

Beetroot is one of my favourite veggies to cook with. It is so versatile and can be used for both sweet and savoury dishes. Beetroot has also a vibrant natural pigment that I just can’t get enough of! Plus Beetroot is also a great source of fibre, folate (vitamin B9), manganesepotassiumiron, and vitamin C. Dark chocolate and beetroot go so well together and these choc chip cookies are so delicious. Plus with all the choc chippies the beetroot taste is very mild. The beetroot puree helps bind and keep the cookies moist plus the colour is just something else!

beetroot cookies

Vegan Beetroot Choc Chip Cookies

Vegan Beetroot Choc Chip Cookies

Yield: 15 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups Plain Organic Flour
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 cup coconut oil
  • 1 medium beetroot
  • 1/2 cup dark vegan choc chip
  • 1/2 cup white vegan choc chip

Instructions

  1. Cut the Beetroot into 4- 6 pieces, place in a saucepan and add enough water to just cover the pieces. Lightly simmer until you can pierce with a folk. Keep the water in and set it aside to cool.
  2. In a mixing bowl add the sugar, salt and oil and mix to combine. Add 1 TBS of the water from the beetroot pot.
  3. Add the beetroot to a blender or Nutribullet. Add a few teaspoons of the water from the saucepan. Enough to help it combine into a puree. Blend and add extra liquid if needed.
  4. Add the beetroot Puree into the sugar and oil and mix to combine. sift and add flour and baking powder. Gently mix with a wooden spoon or spatular to combine. Don't over mix.
  5. Add your choc chips and gently stir through.
  6. Place the mix in the fridge to cool for 10-20mins.
  7. Preheat the oven to 180 degrees Celcius and place baking paper on a tray or grease the tray.
  8. Make tablespoon-sized balls and place them on the tray leaving at least 5cm in between each one. Press down gently with a fork and bake for 12-15mins until slightly golden.
  9. Enjoy!