A Recipe: Clove Spiced Shortbread

This recipe is based on Felicity Cloake's perfect shortbread recipe, which really is perfect. I've made a few tweaks, adding ground clove and edible flowers. Having misplaced my biscuit cutters, I modified the method too -giving the biscuit a more rustic appearance. Lovely on their own, but best served alongside strawberry and vermouth jellies.

Makes approximately 12 biscuits.
115g butter at room temperature
55g golden caster sugar
Pinch of salt
Generous pinch of ground clove
Handful of edible flower petals (I've used calendula, cornflower and viola from Greens of Devon)
130g plain flour
40g rice flour
Caster sugar to finish
Place the butter into a large mixing bowl and beat. Add the sugar, salt and ground clove and beat further. Sift in the two types of flour and mix until the texture of breadcrumbs. Add the flower petals, mixing through and forming into a ball of dough with your hands.

Roll into a sausage shape, cover in clingfilm and place in the fridge for an hour. Preheat the oven to 150oC. Remove the dough from the fridge and slice into rounds about 1cm thick.

Place onto a baking sheet lined with greaseproof paper and bake for 30 minutes, or until cooked but not browned. Cool, then sprinkle with caster sugar and cool further on a wire rack.

Will keep for a few days in an airtight container, although we snaffled the lot, in two.

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