Flowercard - always full of good stuff
When it comes to thoughtful gifting we’re always seeking something different. Personalisation is lovely. Pretty labels are delightful. Freshly picked flowers, placed by hand are vital, but when it comes to gifts that last, Flowerbottles are fabulous.
If you’ve sent or received one of our Kilner or vintage pharmacy bottles, we’d love to know how you’ve refilled it.
At Flowercard HQ we’ve reworked arrangements, made blackberry jam, (it’s marmalade soon with new season Seville oranges) infused oils for our lunchtime salads and cooked up a few batches of these healthy cookies. We do hope you enjoy them. Why not give them a try?
Ingredients
• 150g soft butter
• 80g light brown sugar
• 80g granulated sugar
• 1 tsp rose extract
• 1 large egg
• 225g plain flour
• ¼ tsp salt
• ½ tsp bicarbonate of soda
Heat the oven to 190C/170C Fan/Gas Mark 5.
Grease 2 baking trays or line with non-stick baking paper.
Cream butter and sugars into a bowl. Beat in the egg with rose extract
Sieve in the flour, bicarb of soda and salt and stir well in with a spoon.
Use a teaspoon to space a small spoonful apart on the baking trays.
Bake in the oven for 8–10 mins until light brown and just soft in the centre.
Cool and firm up on the baking track then move to a cooling rack and cookie jar.
