Shortbread Meringue Flower Cookies

Ingredients

• SHORTBREAD DOUGH
• 200 g plain flour
• 100 g butter
• 2 egg yolks
• 50 g sour cream
• 1 pinch salt
• MERINGUE FILLING
• 50 g walnuts, finely chopped
• 2 egg whites
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp cornflour
• 1/4 tsp citric acid
• Icing sugar, for finishing

Method

1. Rub the flour and butter together until the mixture resembles breadcrumbs.
2. Add the egg yolks, salt and sour cream.
3. Bring the dough together without overworking it.
4. Divide the dough into portions weighing approximately 23–25 g.
5. Refrigerate the dough portions for 1 hour.
6. Finely chop the walnuts.
7. Preheat the oven to 200°C (390°F).
8. Whisk the egg whites until foamy.
9. Gradually add the sugar and whisk until firm and glossy.
10. Add the vanilla sugar, cornflour and citric acid.
11. Fold in the chopped walnuts.
12. Roll each chilled dough portion thinly.
13. Make decorative cuts around the edges.
14. Place some meringue filling in the centre.
15. Fold the dough sections inward to create flower petals.
16. Arrange on a lined baking tray.
17. Bake for 10–12 minutes.
18. Leave to cool completely.
19. Dust with icing sugar before serving.