Genuine Peach Blossoms 20 g ingredient photograph, not a finished biscuit photograph.

Ingredients

• 150 g butter, softened
• 75 g icing sugar
• 200 g plain flour
• 2 teaspoons crumbled dried Peach Blossoms
• ½ teaspoon vanilla extract
• 60 g finely chopped white chocolate
• Pinch of salt

How to prepare

1. Preheat the oven to 170°C and prepare a lined baking tray.
2. Cream the softened butter and icing sugar until smooth.
3. Mix in the vanilla extract, crumbled dried Peach Blossoms and salt.
4. Gently incorporate the flour and finely chopped white chocolate to form a shortbread dough.
5. Chill the dough for 20 minutes, roll out and cut into biscuits.
6. Bake at 170°C for approximately 12–15 minutes, until lightly golden and cooked through.
7. Allow the biscuits to cool before serving.

Kitchen notes

Contains milk/dairy and wheat/gluten; check white chocolate packaging for soy or additional allergens. Use correctly identified, food-suitable culinary dried Peach Blossoms (Prunus persica) from the verified food ingredient supply, avoiding ornamental or pesticide-treated flowers. The original archived recipe does not specify a tested yield or storage duration. No therapeutic claims are made.