Shortbread biscuits with fresh flowers

INGREDIENTS:

• 227g unsalted butter, at room temperature
• 100g granulated sugar
• 250g plain flour
• 1tsp vanilla extract
• Mix of edible flowers and herbs

METHOD:

1. In a food processor add the butter and sugar a wiz until light and fluffy. 
2. Add the flour and vanilla and wiz again until it comes together into lumps. 
3. Tip the dough onto a lightly floured surface and gently knead it until it comes together to form a smooth ball of dough. Flatten to form a disk, wrap in clingfilm and leave in the fridge for a couple od hours. 
4. Whilst the dough is resting, place your edible flowers and herbs between 2 sheets of parchment paper and weigh down with heavy books. 
5. Pre-heat your oven to 170*c. 
6. Take the dough out of the fridge and let it come to room temperature. Roll the dough out to roughly the thickness of a pound coin. 
7. Using a round cutter stamp out 20 biscuits and place onto a baking tray lined with parchment paper. 
8. Bake for between 7-10 minutes depending on how big the biscuits are. 
9. Whilst the biscuits are hot, gently press the flowers and herbs into the biscuits, making sure not to press too hard. 
10. Leave the biscuits to cool completely before serving.