There is something sensuous about nibbling a dainty biscuit that transports one to a perfumed rose arbour or a sunny patch of violets. And the taste of these really lives up to the romantic associations. They are beautifully buttery, with a great balance of salt and sweet, and of course, they have that seductive floral flavour from sweet fragments of crystallised violets or rose petals.
These are a variation of shortbread, as they have a high proportion of butter, and no eggs or rising agents. Instead of rolling and cutting them into chunky fingers, or pressing them into a shortbread mould, these are ‘refrigerator biscuits’, where the dough is rolled into cylinders and then chilled before slicing and baking into light and crispy rounds. [Read More…]