These buttery biscuits are delicious just plain, but decorated they look like Summer on a plate.
Butter blossom biscuits
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Preparation time 25 mins, plus one hour chilling| Baking time 8-12 mins | Makes approx 24
For the biscuits:
- 90g soft butter
- 100g caster sugar
- 1 large egg, beaten
- ½ tsp vanilla extract
- 200g plain flour
- ½ tsp baking powder
- Pinch of salt
For the icing:
- 150g ready to roll fondant icing
- Three of your favourite food colours
- Small silver sugar balls
- 4 tbs icing sugar mixed to a paste with a little water
- Cream the butter and sugar together until pale and fluffy, then gradually beat in the eggs and vanilla extract. Sift together the dry ingredients and gently work into the butter mixture to form a very soft dough.
- Bring the dough together with your hands, form into a ball and wrap tightly in clingfilm, then chill in the fridge for at least an hour.
- Preheat your oven 200˚C/180˚C fan/gas mark 6 and turn out the dough onto a well floured surface and roll out to a thickness of about 3mm. Cut out blossom shapes with a cutter and space them apart on a baking tray lined with parchment paper. Bake for 8-12 mins until the biscuits are a light golden brown colour and cool on a wire rack.
- Meanwhile, divide the fondant icing into three and colour each third with food colouring. Roll out each piece of coloured fondant thinly and cut enough blossom shapes to cover each biscuit. Use the same biscuit cutter as before, the biscuits will have spread a little so the fondant will sit neatly on top. Use small plunger cutters to made tiny flowers and push a silver ball into the centre of each.
- Spread a little of the icing sugar paste onto each cooled biscuit and top with the fondant blossom shapes. Use dots of the remaining icing sugar paste to stick on the tiny blossoms in any pretty pattern.
TIP: You could also top these biscuits with a simple glacé icing or just dust with icing sugar.