Recipe Shortbread with flowers

Sablés aux fleurs
Preparation time:
30 min + 1h of break
Heat treatment time:
15 min
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 130g butter
  • 130g light cane sugar (To get a smooth finish on your shortbread, it's best to finely blend your sugar like icing sugar). You can also use commercial icing sugar.
  • 100 g almond powder
  • 1 pinch of salt
  • 1 tablespoon vanilla extract (or the zest of a lemon)
  • 86 g rice flour
  • 186 g T65 flour (or buckwheat flour for a gluten-free version) Your shortbread will be darker.
  • 1 egg
  • Seasonal edible flowers, shoots, foliage, aromatic herbs

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 750 (Diameter : 100)

Preparation

1. Cream the butter (at room temperature) with the sugar in a bowl or using a food processor, then add the almond powder, salt and vanilla extract. Mix well.
2. Sprinkle in the rice flour and flour (or buckwheat flour), then add the egg. If the dough is a little dry and crumbly, don't hesitate to add up to two or three tablespoons of water. Some flours absorb a lot of water when the packet has just been opened.
3. Work the dough with the palm of your hand or the blade of your mixer until you have a smooth, slightly sticky mixture. Pre-roll out the dough between two sheets of greaseproof paper and set aside in a cool place.
4. Preheat the oven to 160 degrees. Dust the work surface with flour and finish rolling out the pastry with a rolling pin (1cm thick).
5. Divide the edible seasonal flowers, shoots, foliage and aromatic plants among the pastry as you wish and spread gently with the rolling pin. To help the flowers stick together, place them on a sheet of greaseproof paper before rolling out.
6. Cut out with an 8cm cookie cutter. Arrange on a baking tray.
7. Bake in the oven on the tray for 15 minutes, opening the oven door regularly to prevent the shortbread from puffing up.
8. If necessary, use an angled spatula to gently tap the shortbread to prevent the flowers from coming loose.

9. Remove to a wire rack and leave to cool before serving.

Suggested flowers and plants to use in this recipe:

Rose Geranium (Pelargonium graveolens), Sweet Verbena (Aloysia triphylla), Tarragon (Artemisia dracunculus), Sweet Woodruff (Galium odoratum), Ground Ivy (Glechoma hederacea), Curry Herb (Helichrysum italicum), Officinal Lavender (Lavandula officinalis) Lovage (Levisticum officinalis), Lemon Balm (Melissa officinalis), Wild Fennel (Fœniculum vulgare), Rosemary (Rosmarinus officinalis), Tansy (Anacetum Vulgare), Lime (Tilia Vulgaris), Nettle (Urtica Dioica), Mint (Spicata), Agastache, Little Begonia.


Recipe suggested by Jennifer Hart Smith for Le Parfait.

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