When I saw these cookies on Pinterest, I knew I wanted to give it a try. Obviously, I have bookmarked so many recipes. Well at least 1 recipe is off the list.
Only a few hundred more to go.
This week, I managed to get some edible flowers to eventually give this recipe a try. You can really use whichever flowers you prefer. Pansies, lavender, rose…etc. To be frank, even though I was excited to bake these, I was also very worried. I mean flowers in cookies? Would I end up feeling that I was eating potpourri?
Still, I took that creative leap of faith and my worries were unneeded as once the flowers were baked, they were pretty much tasteless with only a slight hint of floral bite. There was a bit of a crunch too around the petals. Oh, the cookies were obviously delicious with all that butter, vanilla and lemon zest! With a slight touch of the sugar, nothing was excessively sweet.
These Edible Flower Lemon Shortbread Cookies might seem like they are a handful to make but the preparation is actually super easy and almost impossible to mess up. My mom and niece literally devoured a tray of these easily when they came out of the oven.
These Edible Flower Lemon Shortbread Cookies are something you can enjoy in the morning with your coffee or with your tea on a peaceful afternoon. I have to say the flowers made such unique and pretty decorations, now they could be baked too!
Who needs sugar laden frosting or sprinkles, bring on the flowers!
- ½ cup granulated sugar
- ½ cup butter
- 1¼ cups all purpose flour plus more for rolling
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 1 egg white
- Edible flowers, such as pansies, lavender, dahlias, and chamomile
- In a large mixing bowl, cream together the butter, salt, sugar and vanilla until light and fluffy.
- Add the lemon zest.
- Add the flour and mix until well combined
- Roll out the dough between 2 sheets of lightly floured parchment to ¼ inch thickness. Make sure you're using enough flour or your dough will stick.
- Cut out the cookies using a 3 inch circle cookie cutter or any other shapes as preferred.
- Transfer the cookies to a parchment-lined baking sheet.
- Cover the baking sheet with plastic wrap and place in the freezer. Freeze until firm, about 15 minutes.
- Preheat the oven to 160 degrees C. Brush each cookie with beaten egg white and gently push the flowers into the cookies.
- Bake the cookies on the middle rack of the oven for about 15-20 minutes or until golden on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Cookies can be stored in an airtight container for up to 5 days.