The shortbread cookies with edible flowers are colorful and scenic cookies baked in the oven, ideal to serve with tea or coffee. A few days ago, I bought a container of mixed edible flowers: with the violets, I made pasta with pumpkin cream and cod meatballs and violets, and with the remaining flowers, I decided to prepare these wonderful cookies. Making them is very simple: I prepared a simple and delicate shortbread dough, from which I then made cookies that I decorated with edible flowers, and then brushed with a syrup of water and sugar. This way, I obtained delicious treats, which are also very beautiful to look at!
Check out the collection: Mother’s Day – 10 sweet and savory recipes
Try also:
Rice and Milk Cookies
Chocolate Chip Cookies
Striped Cookies
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
Ingredients
- 1 egg yolk
- 2.8 oz Sugar
- 5.3 oz Butter
- 1 tsp Vanilla extract
- 8.8 oz Flour
- as needed Edible flowers
- 1 tbsp Sugar
- 0.8 fl oz Water
Preparation
To make the shortbread cookies with edible flowers, in a bowl combine the flour with the cold butter cut into pieces. Knead with your hands until you obtain a sandy mixture. Then add the egg yolk, sugar, and vanilla extract, and continue to knead with your hands.
It should result in a homogeneous mixture, if at first it doesn’t mix quickly, don’t get discouraged and keep blending the ingredients.
You should obtain a very smooth and compact dough. Form a ball, cover it with plastic wrap, and let it rest in the refrigerator for an hour.
After the resting time, take the shortbread dough and transfer it to a work surface. With the help of a rolling pin, soften the shortbread dough and roll it out. Place the petals of the edible flowers on the dough, leaving aside whole flowers, the more beautiful ones. Roll again with the rolling pin to make the petals adhere to the dough.
With a cookie cutter (round or flower-shaped), make the cookies and place them on a baking sheet lined with parchment paper. Take the flowers set aside and place them on the cookies, pressing lightly.
In a saucepan, pour the water with a tablespoon of sugar and put it on the heat until the sugar is dissolved. Then brush the flowers with the syrup obtained.
Bake the cookies in a preheated oven (I used a fan oven) at 356°F for 15 minutes, until golden. Once ready, place them on a wire rack to cool. Enjoy!
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