Preheat oven to 160 °C convection oven (180 °C top, bottom heat).

Crumble the flour, butter, sugar and salt between your fingertips, quickly incorporate the egg yolk and milk and knead into a smooth dough. (If the dough is too dry, you can add another 1-2 tablespoons of cold water or milk).

Wrap the shortcrust pastry in a cloth and chill for an hour.

Then roll out the dough on the floured work surface to about 3-4 mm thick, cut out with floral biscuit cutters and place the shapes on a baking tray lined with baking paper.

Brush half of the cut-out floral biscuits lightly with egg white, top with the edible flowers and brush again with egg white. Leave the other half of the biscuits untreated.

Bake the biscuits in the preheated oven on the middle shelf of the oven for 8-12 minutes, depending on their size, until golden brown and allow to cool.

Now brush the undecorated halves with a teaspoon of Darbo jam and assemble with the flower biscuit halves.