Flower Power Biscuits

Flower power biscuits are the perfect recipe to make for birthday parties, baby and bridal showers, or whenever you just need to razzle-dazzle your guests with something a little bit spesh. The best part is they taste as good as they look. 

To make flower power biscuits you will need:

• 1 quantity matcha sugar biscuits dough, chilled (recipe below)
• 1 quantity sugar biscuits dough, divided into two balls (recipe below)
• Orange and pink natural or artificial food colours (liquid or gel paste)
• Thin card to make flower and leaf shape templates
• Wooden skewers, spoons and miscellaneous kitchen utensils for mark-making. Use both ends of your wooden skewer to make flower details (big dots and small dots).

Method:

1. First, you need to colour the sugar biscuit dough. Place each dough ball into separate bowls. Tint each dough ball a different colour with a few drops of food colouring. Knead the dough until the colour is even. Flatten each dough into a disc. Wrap separately in plastic wrap and refrigerate for about 2 hours.
2. Remove the dough from the fridge and let stand for 5 minutes. Preheat the oven to 180°C / 350°F / Gas Mark 4. Roll out the dough between sheets of non-stick baking paper until 5mm thick.
3. Cut flower shapes with a sharp knife. Place flower shapes on a tray lined with baking paper. With your marking tools, decorate the flower shapes. Place them in the fridge for 15 minutes.
4. For leaf shapes, roll out matcha sugar biscuit dough. Cut out leaf shapes and decorate using marking tools. Place them in the fridge for 15 minutes.
5. Bake for approximately 8 minutes. Cool on wire racks.

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Sugar Biscuits Recipe

Makes approx. 24 bickies, depending on size

To make sugar biscuits you'll need:

• 2 1/2 cups plain flour, sifted
• 1/2 tsp salt
• 190g / 6.7oz unsalted butter, room temperature
• 1 cup caster sugar
• 1 egg
• 1 1/2 tsp vanilla extract

Method:

1. Place the butter and sugar in the bowl of an electric mixer and beat until creamy. Add the egg and vanilla and beat well. Stop mixer then add salt and half of the four. Beat on low until the flour has been absorbed. Add the remaining flour and mix to a dough.
2. Knead the dough lightly and divide into two equal balls. Wrap separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
3. Preheat the oven to 180°C / 350°F / Gas Mark 4. Remove the dough from the fridge and let stand for 5 minutes. Roll out the dough between sheets of non-stick baking paper until 5mm thick.
4. Cut the dough into shapes using cookie cutters. Place on baking trays lined with non-stick baking paper.
5. Refrigerate the bickies until firm, 20-30 minutes. Bake for 8-10 minutes.
6. Cool on wire racks.

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Matcha Sugar Biscuits Recipe

Makes approx. 24 bickies, depending on size

To make matcha sugar biscuits you'll need:

• 2 1/3 cups plain flour, sifted
• 2 tbsp matcha powder
• 1/2 tsp salt
• 190g / 6.7oz unsalted butter, room temperature
• 1 cup caster sugar
• 1 egg
• 1 1/2 tsp vanilla extract

Method:

1. Place the butter and sugar in the bowl of an electric mixer and beat until creamy. Add the egg and vanilla and beat well.
2. In a separate bowl, combine flour, matcha powder and salt. Add half of the flour mix into the creamed mixture. Beat on low until the flour has been absorbed. Add the remaining flour and mix to a dough.
3. Knead the dough lightly and divide into two equal balls. Wrap separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
4. Preheat the oven to 180°C /350°F / Gas Mark 4. Remove the dough from the fridge and let stand for 5 minutes. Roll out the dough between sheets of non-stick baking paper until 5mm thick.
5. Cut the dough into shapes using biscuit cutters. Place on baking trays lined with non-stick baking paper.
6. Refrigerate the bickies until firm, about 20–30 minutes. Then pop in the oven and bake for 8–10 minutes.
7. Cool on wire racks.

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Flower power biscuits recipe was originally published in Lunch Lady Magazine Issue 23. Recipes and style by Danie Pout, photographs by Jacinta Moore.