Flecked with petals and dusted with marigold sugar, this is a floral twist on shortbread to fall in love with.
175g plain or spelt flour
40g caster sugar
6 tbsp (14g) marigold (calendula) petals
110g cold butter
For the marigold sugar
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.