Sprightly sunflower shortbread

Sunflower shortbread

With the current bout of hot weather here in England, a cheerful baking session was in order. Naturally, my first thought was sunflower shortbread. He is surprised because it’s actually sunny, whilst simultaneously appearing apprehensive because it hasn’t rained in like, 2 days. Weird for the UK. This contains lemon extract, orange rind and poppy seeds for a buttery burst of zingy sunshine.

Cue first bad joke: What do you call a flower in space? A sunflower.

Ingredients:

  • 125g butter (softened)
  • 60g sugar
  • 180g plain flour
  • 1 tsp lemon extract
  • 1 tbsp poppy seeds
  • grated rind of 1 orange

Instructions:

1) Beat butter and sugar together until soft, smooth and fluffy.

2) Add the rest of the ingredients and mix until just combined. Don’t overmix.

3) Place on a well floured surface. Using a floured rolling pin, roll out to about 1cm thick.

Shortbread

4) Trace around a circular template (I used the removable base of a baking tin) and remove the excess trimmings to use later.

Shortbread

5) Place on to a lightly greased baking tray. Place a cookie cutter (or equivalent round object) in the centre to use as a guide when carving out the petals.

Shortbread flower6) Sprinkle poppy seeds into the centre within the centre marker (e.g. cookie cutter) so that you get a perfect round circle.

7) In a fan oven preheated to 180C, bake for about 15 minutes until lightly golden.

8) Add embellishments and details once cooled.

Sunflower shortbread

With the leftover trimmings make some heart shaped shortbread.

Shortbread hearts

Here’s another bad joke to round off; what do you call a flower on your face?

…. Tulips.

Get it?

KJ.

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4 thoughts on “Sprightly sunflower shortbread

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