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Calendula and Orange Shortbread

Calendula and Orange Shortbread - Alpine Apothecary

Buttery biscuits flecked with golden petals and orange zest.

Ingredients

  • 125 g softened butter
  • 60 g caster sugar
  • 180 g plain flour
  • 1 tablespoon dried Alpine Calendula petals, finely crumbled
  • Finely grated zest of 1 orange

Method

  1. Heat the oven to 170°C and line a baking tray.
  2. Cream the butter and sugar, then mix in the flour, petals and orange zest to make a soft dough.
  3. Shape into a log, chill for 20 minutes, then slice into 5 mm rounds.
  4. Bake for 12 to 15 minutes until the edges are lightly golden. Cool on the tray.
Good to know
Use only food-grade calendula petals. Contains dairy and wheat.

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