Okay, so this is my first time making shortbread cookies with edible flowers, but I foresee them making an appearance many more times in my kitchen. These aren’t perfect, but were so much fun to make!
Making the shortbread dough
The shortbread dough is a very simple dough to make. I didn’t get photos of the process like I normally do, but basically you cream the butter. Add in the powered sugar and vanilla, then add in the flours and salt. Refrigerate.
I used my Bosch mixer for the dough, and it was a breeze. If you are in the market for a new mixer, I cannot recommend the Bosch more. I love mine and you can read all about it here.
I like to refrigerate mine in plastic wrap. It makes for a really easy cleanup.
Here it is wrapped and ready to go.
Rolling the cookies
Once it is chilled, you can begin rolling.
Now, unwrap and place between parchment for ease in rolling. You can always flour your counter top, but this helps not to add in anymore flour into dough.
I have large parchment paper, so I simply fold it over.
Roll to about 1/4 inch thick.
I used my biscuit cutter for the rounds. You can make these any shape you prefer, but I wanted round.
Adding the flowers
Now, you can add the flowers in 2 ways. I baked mine directly on the cookies, so what you would do here is press the petals on the cookie. I have also seen it where they press the cookie onto the cookies after it has baked. I will add a list of edible flowers below.
One of the flowers we used, which I do not recommend is calendula. While they are a beautiful flower, one of my favorites, they shrink so much in baking. They did not turn out very pretty at all! The rose petals we used were perfect though and very pretty.
Once your flowers are place, press carefully with parchment. Once the cookies are baked, sprinkle with granulated sugar.
Looking for a list of edible flowers? How about this one?
Don’t these look so pretty and delicate. Perfect for tea or even coffee if you are into that!
Looking for other cookie ideas, what about all these options? You can see I really love cookies.
These light buttery cookies are so beautiful topped with the edible flowers. Perfect served with your tea or coffee!
Keyword edible flower, recipes using edible flowers, shortbread, shortbread cookes, shortbread cookies with edible flowers
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Amy- A Red Spatula
1 1/4cup all purpose flour
1/2cupwhole wheat pastry flourYou can use 100% all purpose if you prefer. You can even use 100% whole wheat,
edible flowersWe used rose petals. We also used calendula and bachelor buttons, but they didn't bake as pretty. That is why I only photographed the rose ones for the final shot.
granulated sugarfor sprinkling the cookies after baking.
Add the butter and powered sugar to mixing bowl with paddle attachment. This can also be done by hand if you prefer, you will just need arm strength. Mix for about 1 minute to combine. Add in vanilla and mix for just a few seconds. Now, I like this to be a one bowl mix. To do this, add your flours over the butter mixture. Add the salt directly on top of the flours. With a spoon, mix the salt into the flours, just on top. With the salt mixed in, you can now mix it in with the butter mix. Mix this only to combine. The dough will need to be chilled before going further. Scrape it from the bowl and wrap in saran wrap. Chill at least one hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.I rolled my cookie dough between parchment paper. If you don't want to do this, lightly flour your surface and roll there. Roll your cookies about 1/4 inch thick. You can roll them thicker than this, but I like this thickness. Cut with your cookie cutter, and carefully move to the parchment lined baking sheet. If the dough has softened too much and you rolled it on parchment, place it in the freezer for about 5 minutes, then it will be simple to move Once the cookies are cut, place your edible flowers on top. Pressing the flowers once placed with a sheet of parchment or your fingers. Bake until the edges are a very, very light brown. I don't like hardly any color on my shortbread. Once the cookies are baked, sprinkle immediately with granulated sugar. Allow to cool. Remove and cool. These are perfect, light and so beautiful!