Recipe: Raise your hands for Easter Pansy Biscuits

Nothing says spring like a bunch of flowers so why not enjoy them with a cup of tea too? 

These beautiful biscuits are the perfect addition to any Easter table or simply to be enjoyed in this long- awaited sunshine. Plus the endless ‘oo’s’ and ahh’s from fellow nibblers will make it worthwhile!

Edible flowers are surprisingly easy to get your hands on. With countless varieties, you are likely to find them at your local garden shop or there are plenty of online suppliers.




170g Plain Flour

50g Caster sugar

Zest of 1 lemons

110g Butter, cubed

Box of edible flowers or a tray of Pansies



Combine all the dry ingredients including the lemon zest in a bowl and mix well.  Add the cubed butter and rub it in with your hands until it comes together to form a nice smooth dough. Once it is ready, wrap your sweet pastry dough in parchment and set aside in the fridge for 20 minutes.

Whilst it is resting, preheat your oven to 180 and prepare two baking tray with parchment.

Remove your dough from the fridge and lightly flour a flat surface then roll the dough until it is 1cm thick. Cut it into any shape of our choosing but I’d ideally go for rounds to showcase the beautiful pansies! 

Prepare your pansies by gently removing the green stalk. Place the petals on your cut shortbread then cover the dough with a sheet of parchment and lightly press the petal downs with a rolling pin. Remove the excess pastry and place the biscuits on a baking tray.

Bake for 6-8 minutes until they are lightly golden. Transfer to a cooling rake then admire your beautiful creations.