Lemon Geranium Shortbread
An ode to our founder's favourite plant, these geranium shortbread biscuits are perfect with a cup of tea.
Makes 20 biscuits
180g butter
90g caster sugar + 2 tbsp to finish
1/2 tsp salt
270g plain flour
20 edible lemon geranium leaves or flower petals
In a large bowl or food processor, beat together the butter, sugar and salt.
Add the flour, then mix until it starts to come together. Do not overwork.
Tip the mixture onto a work surface and use your hands to gently squash the dough together.
Use a sheet of baking parchment to roll it into a sausage about 4cm in diameter, then put into the fridge to chill for at least an hour.
Meanwhile, arrange the geranium leaves and flowers between two sheets of baking parchment and weigh down with a few heavy cookbooks.
Once ready to bake, preheat the oven to 170C. Line two baking trays with parchment.
Slice the chilled dough sausage into rounds and bake for 10 minutes - or until lightly golden at the edges.
While still warm, top each biscuit with a flattened geranium leaf or flower. Place one of the sheets of parchment paper on top and use your palms to gently press the leaves into each shortbread.
Finish with a sprinkle of caster sugar.
