Mum's Candied Flower Sugar Biscuits - Chef Recipe by Curtis Stone

Mum's Candied Flower Sugar Biscuits - Chef Recipe by Curtis Stone


Ingredients

“Mum’s candied flower sugar biscuits are delicate and a little bit fancy, perfect for a tea party in Spring.”- Curtis Stone.

The biscuit dough can be made up to 2 days ahead, wrapped tightly and refrigerated, or frozen for up to 1 week. The biscuits can be stored in an airtight container at room temperature for up to 2 days.

225g unsalted butter at room temperature
2/3 cup caster sugar, plus more for dusting
2 3/4 cups plain flour
1/8 tsp sea salt flakes
36 small edible pansies or other edible flowers
1 large egg white

Method

Pre-heat oven to 175 C (155 C fan forced). Position the racks in the upper and lower thirds of the oven.

Line two baking trays with baking paper and set aside.

Using an electric stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, or until light and creamy.

Reduce the speed to low, add flour and salt and mix for about 1 minute, or just until the dough comes together.

Divide the dough in half, form each into a disc and wrap the discs separately in plastic wrap. Refrigerate for about 1 hour, or until the dough is firm.

Let the dough stand at room temperature for about 5 minutes, or until pliable. Working with one disc at a time, roll out the dough between 2 sheets of baking paper to a 6mm thickness.

If the flowers are small, use a 4.5cm cookie butter, if larger use a 5.5cm cutter. Keep in mind the biscuits will expand about 6mm throughout baking. Cut the rounds as closely together as possible.

Repeat and cut out the other half of dough. Gather the dough scraps and re-roll to form more cut outs.

Arrange the biscuits 5cm apart on the prepared baking trays, refrigerate for about 10 minutes or until chilled.

Bake, switching positions of the trays from top to bottom and front to back halfway through baking, for 12-14 minutes or until a pale golden. Lower oven to 160 C (140 C fan forced). Transfer the biscuits to wire racks to cool completely.

Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes. Using scissors, cut the stems off, be careful not to cut too far down, so the flower won’t break apart. Turn the flowers over to finish drying.

In a small bowl, whisk egg white and 1 tablespoon of water until well blended. Lightly brush tops of each cookie with egg mixture.

Place a flower on each cookie and lightly brush again with egg wash. Sprinkle biscuits with extra sugar and return to baking trays. Bake for 5 minutes, until the flowers have dried onto the biscuits.

Transfer to a cooling rack.

Credits: Curtis Stone

Photo Credits: Curtis Stone