Ingredients:
- 175 grams of unsalted butter, best at room temperature.
- 75 grams of sieved icing sugar
- 200g of sieved self-raising flour
- ½ teaspoon of salt.
- 1 tablespoon of grated orange zest
- 60g of plain chocolate, broken up into good sized chunks
- A selection box of Greens of Devon edible flowers - violas, pansies, borage all work well for this recipe*
*Please note: It is important to only use edible flowers which are specifically produced for consumption.
Method:
- Preheat your oven to 180°C/350°F/gas 4
- Place your butter and sugar in a large mixing bowl and cream together until well combined
- To your mix add the flour, salt and orange zest and finally mix in the chocolate chucks
- Knead the dough until pliable and shape into a ball before wrapping up in cling film and put in the fridge for one hour to cool
- Next roll out the dough to ½ cm thick and press your edible flowers into the top, roll over the dough them with the rolling pin to firmly embed them
- Now you can cut into shapes, hearts and stars work well, and arrange on a baking tray lined with baking parchment, baking for about 10 minutes - remove them from the oven when the edges start to darken
- These cookies are irresistible when warm from the oven and are perfect for enjoying with an afternoon tea break
