Ingredients
Method
1.Preheat oven to 170°C (150°C fan-forced). Grease two oven trays; line with baking paper.
2.Beat butter, sifted icing sugar, vanilla and rind in a small bowl with an electric mixer until smooth. Stir in combined sifted flour and cornflour to form a smooth dough. Flatten dough into a disc, wrap in plastic wrap; refrigerate 1 hour.
3.Roll dough between sheets of baking paper until 1cm thick. Using the flower cutter, cut out shapes. Gather dough scraps; repeat rolling and cutting until all dough is used.
4.Place flowers on a chopping board; using a small knife, make cuts either side of the petals, cutting towards the centre of the flower to make individual petals. Place flowers on oven trays, turning petals up on their sides.
5.Bake for 13 minutes, then lightly push a lolly into the centre of each flower; bake a further 2 minutes or until lightly golden.
6.Sprinkle daisies with caster sugar; stand on oven trays for 10 minutes before transferring to a wire rack to cool.
You need a 6cm (2-inch) flower-shaped cookie cutter. Don’t use boiled lollies for the centres as they will melt during cooking. You can vary the lollies used, but gelatine-based ones (jelly babies and the like) are probably best.
Note
