Shortbread is so simple to make, universally loved and melt-in-the-mouth that this recipe is a staple in my house. You can use other edible flowers as decoration or as added flavour. Lavender and rose work particularly well, but the gentle flavours of elderflower or chamomile go well with the buttery goodness of shortbread. I use some orange zest to give this recipe a little zing that goes with the wonderful oranges and yellows of calendula.
10 tablespoons unsalted butter unsalted butter, at room temperature (142g)
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 tablespoon orange zest
1 1/2 cups all-purpose flour (180g)
1/2 teaspoon kosher salt optional
Dried calendula petals for decoration
White chocolate or icing sugar (optional)
Use the paddle attachment on a stand mixer to cream butter, vanilla and orange essences until smooth.
Add salt and confectioner’s sugar and mix until just combined. Add flour and beat on low speed combined.
Wrap dough in plastic wrap and put in the fridge for at least 1 hour. Overnight is better.
Preheat oven to 350 F. Roll out dough to 1/2 inch thick and use a cookie cutter to create the shape you want. If you have a complex shape, you may want to place the cookie sheet in the fridge again for 10 minutes prior to baking.
Drizzle with white chocolate or icing sugar and sprinkle dried calendula over the top for decoration.