A perfect end of summer sweetie treaty for the last of the summer flowers.
I think many of us have seen those gorgeous flower cookies all over instagram & pinterest for years. Specifically the instagram user @Loristern of eatyourflowers.com-an exhaustive treasure trove of edible flower creations ranging from cookies and biscuits to full blown tiered cakes and pies and chocolate bars! Since following her work for a few years, I have always wanted to try and make some edible flower cookies myself.
To make these beautiful edible flower cookies, it is actually quite simple. The base cookies is a basic shortbread cookie-I made a vegan version using vegan butter and whole wheat pastry flour.
You do need to use fresh flowers for this recipe as they are much easier to decorate with and have some moisture in them to keep a little bit more of their color while baking. For these cookies, I used lots of pansies, nasturtiums, lavender, poppy and calendula! But any edible flower or herb works here-get creative and definitely asks friends & family for floral donations! It should be noted that several recipes did write that flowers with orange and purples held their color best after being baked.
¾ cup vegan butter
½ cup natural cane sugar
2 cups whole wheat pastry flour
In a large bowl, cream the sugar and vegan butter together with an electric mixer until creamy and smooth.
Slowly add the pastry flour, about ¼ cup at a time, mixing until just combined between each addition.
Flatten it into a disk. Wrap it with cling film and chill it in the fridge for at least one hour.
After the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thick. Cut the dough into desired shapes.
Garnish each cookie with edible flowers and/or herbs. When all of the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure all the flowers have adhered to the cookies.
Return the cookies to the refrigerator and chill for another 30 minutes.
To bake, preheat the oven to 350ºF.
Bake the cookies on a parchment lined baking sheet for 8-10 minutes, depending on or until lightly golden around the edges.
Let cool & enjoy!