1

Dough: mix together the flour, Sbrinz, pepper and herbs. Add the butter and rub together until you have fine crumbs. Add the yolk and white and briefly mix until you have a dough (do not knead). Cover and rest 1-2 hours in the fridge.

2

Using a little flour, roll out the dough into a rectangular shape approx. 8 mm thick. Place the flowers on top, well spaced out. Cover with parchment paper and press the edible flowers down with the rolling pin, rolling out the dough to 4-5 mm thick. Using a cutter of your choice, cut the dough into cookies with flowers in the center. Place on the baking sheet lined with parchment paper. Chill the cookies for an additional 30 minutes.

3

Preheat the oven to 180 °C conventional (160 °C convection). Bake the cookies in the middle of the preheated oven for 10-12 minutes, or until light brown. Remove and let cool on a cooling rack.

Tips

Store the shortbread in a cool, dry place, or freeze, defrosting and briefly baking before serving.
You can substitute the edible flowers with herbs of your choice.

Source:

IG Dinkel, Judith Gmür-Stalder