These biccies are so pretty! They brown up a fair bit after baking but you could use dried flowers and experiment with different blooms. I used a very basic shortbread recipe so although I usually keep my food dairy and gluten free, these are full of both of those things. I am sure you can swap it out for other stuff but every time I try and swap things I end up with one big biscuit dripping off the tray onto the bottom of the oven so that for the next 6 months, everytime I turn the oven on, the fire alarm goes off.
ANYWAY.
So how do you make these babies?
Ingredients
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250g softened butter
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1 cup icing sugar
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1 cup cornflour
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2 cups standard flour
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3 big teaspoons Magick Matcha
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1 teaspoon chlorella powder or barley grass
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Bunch of mint - chopped
Method
Cream the butter and the sugar until fluffy.
Sift cornflour and flour together into creamed mixture.
Add in the Magick Matcha and chlorella
Knead well and roll out until it is 0.5cm thick
Cut out desired shapes
Place a little flower on top
Put onto a greased tray and bake at 130 degrees for 20-25 mins.
Voila
They will keep in an airtight container!
