# What You’ll Need:
→ Shortbread dough
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon pure vanilla extract
→ Decoration
06 - 24 to 36 small edible flowers (pesticide-free), such as violets, pansies or calendula petals
07 - 1 egg white, lightly beaten (optional, for adhesion and shine)
08 - 2 tablespoons superfine sugar (optional, for sprinkling)
# How To Make It:
01 - Fit a mixer with the paddle or use a hand mixer. Place butter and granulated sugar in a large bowl.
02 - Beat butter and sugar on medium speed until pale and airy, about 2 minutes.
03 - Scrape the bowl and add vanilla; mix briefly to incorporate.
04 - Sift flour and salt together, then add to the butter mixture. Mix on low speed until the dough just comes together; avoid overmixing to preserve tender texture.
05 - Turn the dough onto a sheet of parchment, press into a flat disc, wrap tightly and refrigerate for 30 minutes to firm.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll chilled dough to about 1/4 inch thickness. Cut shapes with a round or flower cutter and transfer to prepared sheets, leaving about 1 inch between each piece.
08 - If using, brush tops lightly with egg white. Gently press one edible flower onto each biscuit and, if desired, sprinkle with superfine sugar.
09 - Bake in the preheated oven for 12 to 15 minutes, until edges just begin to turn golden.
10 - Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
