For the biscuits
200g plain flour
120g soft butter
70g caster sugar
For the filling
150g softened butter
300g sifted icing sugar
1 teasp. vanilla extract
Colour gel (optional)
To decorate
Edible flowers, berries and herbs
White fondant
Shortbread Flower Baskets in Bloom
Ingredients
Main
For the biscuits
200g plain flour
120g soft butter
70g caster sugar
For the filling
150g softened butter
300g sifted icing sugar
1 teasp. vanilla extract
Colour gel (optional)
To decorate
Edible flowers, berries and herbs
White fondant
Method
Copy TextTo make the biscuits: Preheat oven to 180°C/Fan/160°C/gas 4.
Line 2 baking trays with parchment.
Place the flour and butter into a bowl and rub in the butter. Add the sugar.
Gather the mixture together and knead lightly.
Tip: if your mix is not coming together easily, add a few drops of water.
Roll out into a rectangle shape.
Using a large scone cutter, cut ¾ of the shape out along the edge of the rectangle for the basket. Cut a thin straight edge for the base so that they can stand upright. Using the other edge of the rectangle, cut “handles” using a smaller cutter and use an even smaller cutter to cut the inside of the handles out. You will need 10 biscuits for the baskets and 10 handles.
Transfer to the pre-lined baking trays.
Bake the handles for about 10 minutes or until pale golden and the baskets for about 15 minutes.
Leave on the tray for 10 minutes to set before transferring to a cooling rack.
Roll out the ready roll fondant. Cut out a “lace” pattern for the basket.
Make a paste of 4 tablespoons icing sugar and a few drops of water, mix to a paste. This will enable you to “glue” the lace onto the front. To attach use a little icing paste onto the biscuit and place the lace on.
To make the filling: whisk all the ingredients together until fluffy. Generously spoon the filling onto 1 side of the basket biscuit and place another biscuit on the other side.
Place onto a serving platter. Sit 2 handles into the filling of each basket. Ensure they are straight. Decorate with edible flowers, berries and herbs.
The Quality Mark & You
Learn moreMethod
Copy TextTo make the biscuits: Preheat oven to 180°C/Fan/160°C/gas 4.
Line 2 baking trays with parchment.
Place the flour and butter into a bowl and rub in the butter. Add the sugar.
Gather the mixture together and knead lightly.
Tip: if your mix is not coming together easily, add a few drops of water.
Roll out into a rectangle shape.
Using a large scone cutter, cut ¾ of the shape out along the edge of the rectangle for the basket. Cut a thin straight edge for the base so that they can stand upright. Using the other edge of the rectangle, cut “handles” using a smaller cutter and use an even smaller cutter to cut the inside of the handles out. You will need 10 biscuits for the baskets and 10 handles.
Transfer to the pre-lined baking trays.
Bake the handles for about 10 minutes or until pale golden and the baskets for about 15 minutes.
Leave on the tray for 10 minutes to set before transferring to a cooling rack.
Roll out the ready roll fondant. Cut out a “lace” pattern for the basket.
Make a paste of 4 tablespoons icing sugar and a few drops of water, mix to a paste. This will enable you to “glue” the lace onto the front. To attach use a little icing paste onto the biscuit and place the lace on.
To make the filling: whisk all the ingredients together until fluffy. Generously spoon the filling onto 1 side of the basket biscuit and place another biscuit on the other side.
Place onto a serving platter. Sit 2 handles into the filling of each basket. Ensure they are straight. Decorate with edible flowers, berries and herbs.
