A plate of sweet floral crystallised Violet shortbread | BakeThenEat.com
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5 from 3 votes

Sweet Floral Crystallised Violet Shortbread

Sweet Floral Crystallised Violets are mixed in with sweet buttery shortbread. Creating a lovely rich typically British treat with a sweet French twist. 
Prep Time10 mins
Cook Time18 mins
Total Time1 hr 28 mins
Course: cookies/biscuits
Cuisine: British
Servings: 18 cookies
Calories: 170kcal
Author: Emma

Ingredients

  • 200 grams unsalted butter 1 cup
  • 105 grams granulated sugar 1/2 cup
  • 1 teaspoon vanilla extract
  • 300 grams plain/all-purpose flour 2 and 1/2 cups
  • 2 tablespoons cornflour cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60 grams crystallised violets 1/2 cup

Instructions

  • Cream the butter, sugar and vanilla extract together in an electric mixer until very light and fluffy. About 5 minutes should do it, scraping down the sides as needed.
  • Add in the flour, cornflour, baking powder and salt. Gently mix until the dough just comes together.
  • Fold in the crystallised violets.
  • Tip the dough out onto a lightly floured surface, and bring it together and form it into a log which is about 3 inches (7.5cm) thick. Wrap the dough log in clingfilm/plastic wrap and place it in the fridge for at least an hour. Or up to 3 days.
  • Once you are ready to bake your cookies preheat your oven to 180c/350f/Gas mark 3 and line a large baking sheet with baking parchment or a large silicone mat.
  • Slice your cookies to about 1 inch (2.5cm) thick and place them on your baking sheet. These cookies will not spread very much.
  • Bake them for 18-20 minutes until they are golden brown. Remove them from the oven and transfer them to a wire rack to allow them to fully cool down.
  • These cookies will keep for 5 days in an airtight container at room temperature.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20.4g | Protein: 1.9g | Fat: 9.2g | Saturated Fat: 5.7g | Cholesterol: 24mg | Sodium: 131mg | Fiber: 0.5g | Sugar: 7g