Violet Crumble Biscuits
Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolks and process until combined.
Add the iced water and process until the dough just comes together.
Turn out onto a lightly floured surface, add chopped violet crumble pieces and gently bring together to form a ball.
Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Roll the biscuit dough out between 2 sheets of non-stick baking paper. Preheat oven to 180°C.
Cut using a cookie cutter and refrigerate for 30 minutes. Bake for 12-15 minutes, or until slightly golden brown. Remove and allow to completely cool.