Today we prepare simple and tasty marigold cookies. Ideal for tea time or breakfast, these cookies do not contain butter, but this time they have eggs.
We prepare a dough as usual, add marigold petals, form the usual dough block, let it rest in the fridge, and then form the cookies.
Looking for other simple and tasty cookies? Check these out:
- Difficulty: Very Easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Simple Marigold Cookies Ingredients
- 1 1/4 cups type 1 flour (organic)
- 1 1/4 cups spelt flour
- 2 eggs
- 5 tbsps grape seed oil
- 1/3 cup whole cane sugar
- 1 pinch sea salt
- 1 pinch vanilla (seeds)
- 2 tbsps marigold petals
- 1 tsp baking powder (organic)
Simple Marigold Cookies Steps
In a stand mixer, add the flours, sugar, eggs, oil, vanilla seeds, a pinch of salt, and a teaspoon of baking powder. Mix quickly, and if the dough is too crumbly, add a tablespoon or two of cold water until the dough is soft.
Form the usual dough block, wrap in plastic, and chill in the fridge.
Take the dough, roll it out with a rolling pin, sprinkle with marigold petals, and press well again with the rolling pin. Cut the cookies with cookie cutters and place them on the baking sheet. Bake for 15 minutes until golden.
Tips and Variations
You can store the cookies for a week in tin boxes. You can substitute grape seed oil with delicate olive oil or sunflower oil.
You can also substitute the petals with those of mallow, cornflower, or other edible flowers.
Try them also with hazelnuts or other various seeds.
