Like winter white petals, these delicate little edelweiss flower biscuits add a touch of festive floral elegance
You will need
For the biscuits
- Plain flour 400g, plus extra for dusting
- Butter 225g, cold and roughly chopped
- Sugar 100g, plus some for decorating
- Egg 1 large, beaten
- Lemon zest 1 tsp, finely grated
For the icing
- Egg white 1
- Lemon juice 1 tbsp
- Icing sugar 240g
- For the biscuits: sift the flour into a mixing bowl. Make a well in the centre and add the butter. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the sugar, egg, and lemon zest and quickly knead the dough until it’s smooth and no longer sticks to your hands. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.
- Heat the oven to 180°c/gas 4. Line two large baking trays with non-stick baking paper.
- Lightly dust a work surface with flour. Roll out the dough to a thickness of 6mm and cut out biscuits with an edelweiss flower cutter.
- Place on the baking trays and bake for 10-12 minutes until golden brown. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
- For the icing, whisk the egg white and lemon juice until stiff peaks form. Sift in the icing sugar and beat until glossy and stiff.
- Place the icing in a piping bag fitted with a decorative nozzle.
- Pipe the icing on the biscuits, as in the photo. To get height on the icing, leave to dry, then go over it a second time in the flower pattern. Sprinkle with a little sugar while still wet and leave to set.