❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking & Desserts
Globe Amaranth & White Chocolate Shortbread
Buttery golden shortbread with small amounts of culinary dried Globe Amaranth petals, gently finished with melted white chocolate and a delicate floral flourish. An original preserved recipe from our Globe Amaranth Flowers botanical pantry.
Meet the dried flowers
Globe Amaranth Petals
Gomphrena globosa · Our dried Globe Amaranth flower heads, using only a small amount of carefully separated culinary petals in the biscuits and garnish.
Use properly identified food-grade botanicals only, not sprayed ornamental blooms. The image shows our authentic 20 g dried flower ingredient pouch, not prepared biscuits.
Original archived ingredients
Ingredients
- 125 g butter, softened
- 60 g caster sugar
- 180 g plain flour
- 1–2 dried Globe Amaranth Flowers (Gomphrena globosa), petals separated
- 75 g white chocolate, melted
- ½ teaspoon vanilla extract
Source-faithful baking method
Method
- Preheat the oven to 170°C. Cream the softened butter and caster sugar until smooth.
- Mix in the vanilla and plain flour to form a soft dough.
- Gently fold in a small amount of separated, food-grade Globe Amaranth petals, keeping a few petals aside for the finish.
- Shape or cut into biscuits. Bake at 170°C for 12–15 minutes, until lightly golden around the edges.
- Allow the shortbread to cool completely before drizzling with melted white chocolate and finishing with a few additional petals.