Today we’re making simple and delicious marigold cookies. Ideal cookies for tea time or breakfast. They don’t have butter, but this time they do have eggs.
Prepare a usual shortcrust, add the marigold petals, make the usual dough ball, let it rest in the fridge, and 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
Ingredients for Simple Marigold Cookies
- 1 1/4 cups type 1 flour (organic)
- 1 1/4 cups spelt flour
- 2 eggs
- 5 tbsp grapeseed oil
- 1/3 cup whole cane sugar
- 1 pinch sea salt
- 1 pinch vanilla (seeds)
- 2 tbsp marigold petals
- 1 tsp baking powder (organic)
Steps for Simple Marigold Cookies
In a stand mixer, combine the flours, sugar, eggs, oil, vanilla seeds, a pinch of salt, and the teaspoon of baking powder. Mix quickly, and if the dough is too crumbly, add a tablespoon or two of cold water until you have a soft dough.
Make the usual dough ball, wrap with plastic wrap, and let it chill in the fridge.
Take out the dough, roll it out with a rolling pin, sprinkle with marigold petals, and press well with the rolling pin. Cut the cookies with cookie cutters, place them on the baking sheet, and bake for 15 minutes until golden.
Tips and Variations
You can store the cookies in tin boxes for a week. You can replace grapeseed oil with light olive oil or sunflower oil.
You can also replace the petals with mallow, cornflower, or other edible flowers.
Try them also with hazelnuts or various seeds.
