Edible flower cookies
These beautiful shortbread cookies are made with pressed edible flowers!
Servings: 1 batch
Calories: 150kcal
Ingredients
- 130 g butter
- 130 g sugar
- 100 g almond flour
- 1 tbsp vanilla extract
- 90 g rice flour
- 190 g T65 flour
- 1 egg
- 1 pinch salt
- edible flowers and herbs (see section above on edible flowers)
Instructions
- In the bowl of a standing mixer using the leaf attachment, cream the butter, the vanilla, and the sugar.
- Add the almond flour, rice flour, T65 flour, salt, and finally, the egg. Mix until the dough is smooth and everything is well incorporated.
- Note: if the dough feels very sandy and crumbly, add one teaspoon of water and mix again. If needed, add more water and mix until the dough because smooth and comes together.
- Take the dough, shape it into a ball, and then roll it out in between two sheets of parchment paper and put it in the fridge to rest for at least 2 hours, or even overnight.
- Preheat the oven to 180C.
- Take out the dough from the fridge, and sprinkle some flour on your work surface.
- Remove the top layer of parchment paper.
- Scatter the edible flowers on top of the dough, then place the parchment paper back on top of the dough. Take your rolling pin and gently roll on top of the parchment paper while pressing down lightly. This should press the flowers into the dough.
- Remove the top layer of parchment paper. Cut out circles using a cookie cutter. Place the cookies on a baking sheet and bake for approximately 15 minutes, or until the edges start to brown slightly.
- Cooking note: during the cooking time, every few minutes you should open the oven door and let the air out. Take out the cookie sheet, and using a flat spatula, gently press down on the cookies. This will help them to all be the same thickness and will stop them from puffing in some spots.