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Bloomin' Marvelous Mothers Day Shortbread

Posted 22nd March

Bloomin' Marvelous Mothers Day Shortbread


  • 250g plain flour, plus extra for dusting
  • 140g cold, slightly salted butter cut into small cubes
  • 85g white caster sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • ½ tsp rosewater
  • 300g icing sugar
  • Water (add as apropriate)
  • Edible shimmer dust
  • Icing colour



In a large bowl tip in the flour and add the butter. Using your fingers rub the butter into the flour until you have a crumbly texture. Pour in the sugar and continue mixing.

Using a small bowl whisk together the vanilla, rosewater and egg yolk, then drizzle the mixture over the buttery flour. Mix again with your hands, squashing the crumbs together to form a dough. (Drizzle over 1-2 tsp cold water, if the mixture is still a little crumbly and mix again).
Tip onto your work surface and knead briefly until the dough looks even. Wrap in cling film and chill in the fridge for 30 mins.
In the meantime, heat the oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Remove the dough from the fridge and leave it at room temperature. Lightly dusting your work surface with flour, unwrap the dough and roll it to 2mm thickness. Using the flower biscuit cutter, stamp out the dough and transfer to the baking trays. Bake for 10-12 mins, swapping the trays over halfway through cooking. Once the biscuits are lightly golden and firm, remove them from the oven. Leave in the trays to cool and are stable enough to transfer to your wire rack.

The icing needs to be quite thick, so add enough water to the icing sugar to reach this consistency. Divide the icing between as many bowls as the number of colours you’d like to use, and dye each one a pastel shade with a drop of food colouring.
To pipe a ring around the outside of your biscuits, transfer half of one of the icings to a disposable piping bag fitted with a fine writing nozzle. Pipe on and set aside to dry. Repeat this process with a different icing depending on your preference. Leave the biscuits to dry for 10-15 mins.
The icing needs to be runnier for the next stage so add 2-3 tsp water to each icing and mix. Spoon the icing onto the biscuits, matching the colour to the rings. The icing should flood the surface use a spoon to ease it to the edges but be careful to avoid overspill. Decorate with ready made sugarpaste flowers. Shimmer dust the surface of each biscuit and top with the flowers.
Leave the biscuits to set for at least 1 hr before wrapping in tissue paper in a pretty box.