To make sure your flowers don't lose colour like some of mine did, cover them with another sheet of baking paper or foil when baking and open up a few minutes before they are done! Recipe below 😋 Easy All Butter Spring Flower Shortbread Cookies: 180g plain flour 60g almond flour 200g unsalted butter 100g sugar (I used brown sugar, but caster sugar or icing sugar will work even better) 1 egg + 1 egg yolk (save the second egg white for brushing) Zest of 1 lemon Pinch of salt Edible spring flowers Combine room temperature butter with sugar, mix in one egg and one egg yolk. To this mixture add plain flour, almond flour, salt and lemon zest. Mix well with your hand. Shape into a thin log using parchment paper and leave to rest in the fridge for 1-2 hours. Cut into approx. 2 cm pieces. Lay out on the baking tray and press in edible flowers of choice. I used cherry blossoms, violets and primroses. Brush each cookie with egg wash. Bake for 10 minutes at 180C/ 356F
Thank you for this video inspiring us also with that recipe for those Shortbread Cookies. My daughters have clubbed together to make it. I am blessed with such peaceful girls. Xx
There are a couple of ways that I haven’t tried yet. You can dry these flowers, or make candied violets and candied cherry blossoms. Also turn them into syrups, by steeping them in sugar and water. But I haven’t tried any of these yet, so can’t say for sure!
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I love making these in the spring, it’s become a new tradition for me :))
To make sure your flowers don't lose colour like some of mine did, cover them with another sheet of baking paper or foil when baking and open up a few minutes before they are done!
Recipe below 😋
Easy All Butter Spring Flower Shortbread Cookies:
180g plain flour
60g almond flour
200g unsalted butter
100g sugar (I used brown sugar, but caster sugar or icing sugar will work even better)
1 egg + 1 egg yolk (save the second egg white for brushing)
Zest of 1 lemon
Pinch of salt
Edible spring flowers
Combine room temperature butter with sugar, mix in one egg and one egg yolk. To this mixture add plain flour, almond flour, salt and lemon zest. Mix well with your hand. Shape into a thin log using parchment paper and leave to rest in the fridge for 1-2 hours. Cut into approx. 2 cm pieces. Lay out on the baking tray and press in edible flowers of choice. I used cherry blossoms, violets and primroses.
Brush each cookie with egg wash.
Bake for 10 minutes at 180C/ 356F
Thank you for this video inspiring us also with that recipe for those Shortbread Cookies. My daughters have clubbed together to make it. I am blessed with such peaceful girls. Xx
Beautiful video , full of life ,creativity, and peaceful , thank you
Thank you so much!
Considering the recently unpredictable weather it was so nice and cosy to watch this! Thank you for making it feel warm :)
Oh yes the weather has been bothering me too! That’s why I made these 🥰
This was super cozy to watch! 🥰
Such a beautiful and calming video! Thank you!
Thank you so much 🥰
Wonderful cozy video, as always!❤
Thank you! 🥰
Cuánta belleza🌺
Love it
Mm...Interesting.
👍👍👍🌹🌹🌹👏👏👏💐💐💐❤❤❤
I wonder how do you get more flavour out of these edible flowers, rather than just using them for decoration?
There are a couple of ways that I haven’t tried yet. You can dry these flowers, or make candied violets and candied cherry blossoms. Also turn them into syrups, by steeping them in sugar and water. But I haven’t tried any of these yet, so can’t say for sure!