Mothers Day Recipe: Pansy shortbread biscuits

Look at these pretty little biscuits!

THE perfect home baked gift for your Mum this Mothers day?

What a great alternative to the bog standard bunch of flowers.

Not only is it a really frugal gift idea, your mum will love how much time & effort she thinks you've put into making them especially for her & be seriously impressed.

In reality, they take very little time & effort to make. But Shhhh! that'll be our little secret.

Package them up in a cellophane bag or pretty tissue lined box with a personalised tag and Voila! 

(To make this extra easy, look out for my free box template printable and gift tag coming up tomorrow)

Or maybe you could go the whole hog and include them into a cute little vintage afternoon tea affair for her?

I seriously love flowers. All Mum's do, right?

 I always have a bunch in a vase in my lounge & dining room, and I look after my garden, keeping it in full bloom with different seasonal plants all year round, and now I'm taking my love of flowers that little bit further - by eating them!

I currently have loads of winter pansies blooming in the garden, so thought I take advantage and pretty up some shortbread biscuits with them.

They are edible - but make sure they are nice and organic & have no nasty pesticides and such like on them!

This recipe makes around 16 biscuits.

12oz Plain flour
4oz Caster Sugar
8oz Butter
16 Pansy heads
1 beaten egg white
Extra suagr for sprinkling.

1. Preheat the oven to 160C and line a baking tray with greaseproof paper.

2. In a large bowl, mix the flour with the sugar then add the butter and rub in thoroughly with your fingers until it resembles a sand like texture.

3. Start to push the mixture together to make a smooth dough and knead.

4. Roll out the dough to 1/4" thick and cut using a round cookie cutter.

5. Bake for 15 minutes until just starting to golden. Remove from the oven and cool for a few minutes.

6. Whilst the biscuits are cooking, remove the stalk as close as you can get to the flower head and any green leaves and bits. I chopped a few stalks to the flowers and they fell apart but you soon catch on to how far down you can go.

7. Wash gently and place face down on kitchen towel. Pop another piece of kitchen towel on top and cover with a book to flatten them out slightly. 

8. Once the biscuits have cooled slightly, brush the top with the egg white & place a pansy on top (face up), brush gently over the top of each petal and sprinkle lightly with a layer of sugar. Do this for each biscuit then return to the oven for 5 minutes.

9. Remove from the oven and place on a wire rack to cool.

These can be stored in an air tight container for up to 14 days.

Linked up to:


  1. These are so pretty, we'll definitely try something like this :)

  2. Wow...these are almost too pretty to eat! Almost.... :-)

    Thanks for linkng up to #coolmumclub

  3. Oh wow! These are amazing - so pretty and so straight forward to make. Pinning. #HowtoSundays,
    Angela x

  4. These look really beautiful! Ray x #howtosunday

  5. oooh, so pretty. Do the flowers taste OK?

  6. These look great and a really novel way to make an original gift! #Fartglitter

  7. These are absolutely gorgeous and I'm totally stealing this idea for my mum! Just need to find some pansies, none are out here, so will maybe go to the garden centre! Love these so much! Thanks so much for linking up to #HowtoSundays :) x


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