1. Preheat oven to 180C/Fan 160C/Gas 4.
2. Put the flour, sugar, lemon zest and Calendula petals into a bowl, then rub in the butter as for shortcrust pastry.
3. Gather the mixture together and knead gently on a lightly floured surface.
4. Roll out the pastry to 7mm thick, then cut into rounds with a 6cm cutter or into any other favourite shapes (hexagonal for me).
5. Bake on a lined baking tray for 15-18 mins until pale brown, depending on the thickness of the biscuits and your ovens settings. Remove and cool on a wire rack*
6. While they cool, make the calendula lemon icing. Blitz the petals in a blender for a minute or two until mostly smooth.
7. Sift the icing sugar into a small bowl and whisk in the butter, milk and lemon juice until smooth, adding more lemon juice 1 teaspoon at a time as needed to create a thick but pourable glaze.
8. Mix in your blitzed Calendula petals and stir well.
9. Drizzle over the cooled cookies and allow it to set for 10 mins before garnishing with some fresh petals and leftover lemon zest.

Store in an airtight container, keeps for 3-4 days, if you can resist them.

*Cook’s note: Watch these biscuits really carefully while they are baking, they burn easily. They should be a pale golden – any darker and they will be bitter.