Shortbread

1. In a bowl or using the robot sheet, cream the butter (at room temperature) with the sugar, add the almond powder, salt and vanilla extract. Mix well.
2. Add the rice flour and flour in the rain (or buckwheat flour), finish with the egg. If the dough is a little dry and crumbles, do not hesitate to add up to two or three tablespoons of water. Some flours absorb a lot of water when the package has just been opened.
3. Work the dough with the palm of your hand or with the mixer leaf until you get a slightly sticky homogeneous mixture. Pre-spread the dough between two sheets of parchment paper and keep cool.
4. Preheat the oven to 160 degrees. Flour the worktop, finish spreading the dough with a roller (thickness 1cm)
5. Distribute according to your choice, edible seasonal flowers, shoots, foliage, aromatic plants on the dough and spread gently using the roller. To allow the flowers to stick well, arrange the flowers and use a sheet of parchment paper placed on it before spreading.
6. Detail with an 8cm cookie cutter. Place on a plate.
7. Bake on a baking sheet for 15 minutes, regularly opening the oven door so that the shortbread does not swell.
8. If necessary, use a cubit spatula to tap very gently on the shortbread and prevent the flowers from peeling off.
9. Clear on grid and let cool before tasting.

Suggestion of flowers, plants that you can use for the recipe:

Geranium Rosat (Pelargonium Graveolens), odorous verbena (Aloysia triphylla), estragon (Artemisia dracunculus), odorant aspérule (Galium odoratum), terrestrial ivy (Glechoma hederacea), Currys herb (Helichrysum Italicum), Lavende). Officinalis) LIVERCHE (Levisticum Officinalis), Mélisse (Melissa Officinalis), Fenouil Sauvage (Fœniculum vulgare), rosemary (Rosmarinus officinalis), tansie (anacetum vulgare), tilleul (tilia vulgaris), nettle (urtica dioica), mint (spicatache), agastache, small begonia.

Recipe offered by Jennifer Hart Smith for Le Parfait.