200 g All The Things Turmeric Butter
1 tsp vanilla paste
100 g coconut sugar
300 g unbleached spelt flour sifted (or any plain flour)
Cream butter, vanilla paste and sugar together. Add in flour and mix to a firm dough.
Wrap in baking paper and put in the fridge for 10-15 minutes to cool
Heat oven to 150C.
Roll chilled dough between 2 sheets of baking paper until approximately 5mm thick. Cut out shapes using a cookie cutter.
Place shortbread onto prepared baking tray and cook for 12-15 minutes. Remember shortbread doesn’t really colour in the oven, so don’t overcook waiting for them to turn brown!
If you have pressed some edible flowers between baking paper in a book over night, take the cooked shortbread from the oven, and while still hot, gently press the flowers on top of the biscuits. The heat will help the flowers adhere to the shortbread without losing the beautiful colour of the sweetpeas. Please make sure any flowers you chose are edible and haven’t been sprayed. Pop the kettle on and enjoy!