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Being Seen to Be Green: August Bake, Make and Reuse

Flecked with petals and dusted with marigold sugar, this is a floral twist on shortbread to fall in love with.

Angela x

Makes 16

175g plain or spelt flour

40g caster sugar

6 tbsp (14g) marigold (calendula) petals

110g cold butter

For the marigold sugar

Marigold Petals

50g caster sugar

1 Preheat oven to 180c fan

2 Put flour, sugar and marigold petals into bowl and rub in butter. Gather mixture together and knead gently on a lightly floured surface.

3 Roll out pastry to 7mm thick, cut into rounds with a 6 cm cutter. Bake for 15 - 18 minutes until pale brown. Remove and coll on a wire rack.

4 While they cool make the marigold sugar. Blitz marigold petals in a blender with the sugar for a minute or two until just broken up.

5 Serve with fruit fool or compote and ice cream or on their own and sprinkle marigold sugar over the top.

Cooks note: Watch these biscuits really carefully while they are baking, they burn easily, they should be pale golden - any darker and they will be bitter.

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