for 80 pieces

Dough mixture

500 g	white flour
150 g	icing sugar
1 pinch	salt
350 g	butter, cold, cut into pieces

Red dough

50 g	boiled beets, finely grated
1	fresh egg white
3 tbsp	dried flowers

Yellow dough

50 g	dried apricots, finely chopped
½ tsp	turmeric
1	fresh egg white

How it's done

Dough mixture

Mix the flour, icing sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then divide the mixture in half.

Red dough

Mix the beetroot and egg white, add to one dough mixture and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, roll in the petals, cover and chill for approx. 1 hr.

Yellow dough

Mix the apricots into the other dough mixture. Mix the turmeric and egg white, add and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.

Shape the shortbreads

Cut the dough rolls into slices approx. 5 mm thick, place on two baking trays lined with baking paper.

To bake

Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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