Will make approx. 20-22 biscuits depending on your cutter size.
Ingredients
- A handful of dried petals, crunched up
- 1 heaped teaspoon of cardamom pods, seeds removed
- 170g spelt flour
- 100g cornflour
- 90g golden caster sugar
- 180g organic butter, softened
Method
- Mix all together with a mixer until a soft dough. Roll out the dough and use a cutter.
- Place them on a baking tray lined with parchment paper, spacing them out, you will need two trays.
- Bake in the oven for 15mins or until lightly golden, 170°C.
- Let them cool on the tray and add an extra flurry of rose petals before serving.
Makes a great edible gift.
Philippa Vine has worked with ESSE Cookers for approaching ten years. Initially owning a wood-fired ESSE range cooker, Philippa opened a cookery school at her farm in East Sussex showcasing the benefits of cooking with both electric and wood-fired ESSE cookers. Philippa now produces colourful, seasonal recipes using her ESSE 1000 T in her own kitchen, presents exciting cookery demonstrations and is an ambassador for Love British Food. Discover more by visiting Philippa’s Instagram profile @philippavinecooking.
