Spring Florals and Edible Flower Biscuits

There has been so much chat on my social media feeds about last week’s mini heatwave.

We Brits are obsessed with the weather aren’t we? It’s either too wet, hot, cold, too snowy or windy. We don’t ever seem to agree on what’s the perfect temperature.

I think — a bit like queuing — it’s just something that we like talking about; something that’s built into our cultural DNA.

I think, however, we all agree that it’s been a very, very long and drawn out winter. It felt never-ending at times.

I even began (seriously) to think that The Gulf Stream was irreparably broken.

Our garden has been really slow to acknowledge the arrival of spring too.

The borders have lacked their usual early spring colour and it’s really only over the last few days that the blossom has exploded into life and the tulips are beginning to show off their vibrant petals.

That said, I managed to get some spring florals in my life by other means!

I met a lovely lady called Zöe, over on Instagram last year, who’s set up a little business selling little pots of floral goodness.

And best of all, her flowers are edible!

Zöe was kind enough to send me a jar of her first blooms of the year — the perfect antidote to the miserable weather we’d been having — literally a little taste of spring in a jar.

Edible flowers from Delicately Edible plus Spring Florals Tableware from Laura Ashley

Edible flowers from Delicately Edible plus Spring Florals Tableware from Laura Ashley

Beautiful edible flowers in a Kilner Jar — from Delicately Edible

Edible flowers from Delicately Edible plus Spring Florals melamine tableware from Laura Ashley

I decided to make some simple edible flower shortbread biscuits — super easy — but with the addition of their beautiful toppings, they looked a million dollars.

It’s a really easy recipe. The shortbread is very quick to make and the decorations are even quicker!

How to Make Edible Flower Biscuits

You will need:

For the biscuits —
125g butter
55g caster sugar
180g plain flour

To decorate —
icing Sugar
cold water
edible flowers
caster sugar

Method:

Heat your oven to 190C/375F/Gas 5.

Beat the butter and the sugar together, then stir in the flour to create a smooth paste.

Roll into a ball, then cover and leave in the fridge to cool for 20 minutes.

Next, gently roll out the ball of chilled dough on a floured work-surface, until around 1cm thick.

Cut into rounds and place onto a baking tray.

Bake in the oven for 15-20 minutes (or until the biscuits are a pale golden-brown colour).

Set aside to cool on a wire rack.

Kilner jar full of sugar

Shortbread cookie dough, waiting to be turned into edible flower biscuits

Shortbread cookie dough, waiting to be turned into edible flower biscuits

Shortbread cookie dough, cut into rounds, waiting to be turned into edible flower biscuits

Shortbread cookies, waiting to be iced and turned into edible flower biscuits

To Decorate

I decided not to use egg white to crystallise my edible flowers.

As my twins have an egg allergy, I’m always trying to come up with egg free solutions for things — like our favourite egg-free pancakes and egg-free royal icing — so I decided to try and create the same kind of effect with just sugar and water.

I made a really simple frosting using icing sugar and a little water, and painted it onto each biscuit.

(I’ve not put quantities for this — it really was as simple as mixing a couple of tea-spoons of icing sugar in a little water. Just experiment until you get a consistency that you’re happy with.)

Then, after carefully washing each flower, I pressed the petals into the icing, soaking each one with the sugary liquid, then sprinkling caster sugar onto the top of each one to finish off.

Edible flower biscuits

Herbal Remedies

It was lovely decorating the shortbread cookies with edible flowers (and quite a therapeutic pastime); pulling the stems off, then carefully pressing them into the icing. Such a lovely thing to do on an afternoon when rain stops play.

Gently pulling away each petal reminded me of the rhyme we’d say when we were children;

He loves me, he loves me not…

I can say that my boys definitely love me; especially when there is a sweet treat involved.

I had quite an audience.

But despite the two pairs of hungry eyes watching my every move, I put the finished pressed flower cookies well out of the reach of tiny hands, until the icing had hardened and the biscuits were ready.

Edible flower biscuits on cooling rack

Making simple edible flower biscuits. These pressed flower cookies are so simple and easy to make — and look a million dollars!

Edible flower biscuits on a wire rack

Recipe for edible flower biscuits

Floral Fancies

These little edible flower biscuits are the perfect addition to a spring tea-party.

For all their simplicity to make, they look pretty fancy! They’re a real showstopper and make a lovely centrepiece when you want to impress; especially when you pair them with pretty tableware like the Spring Florals range from Laura Ashley.

Or — equally — as in our case (we had no-one to impress), they’re a lovely way to while away an afternoon; both in the making and the eating.

You’d think the texture of the flowers would be a bit odd (in my mind I imaged eating lettuce with shortbread) but they literally melt in the mouth.

{I wonder if they constitute one of your five-a-day?}

Nutritional content aside, they certainly brightened up a grey Easter.

Despite the grey, moody skies overhead, the boys and I had a carpet picnic, surrounded by spring blooms.

Edible flower biscuits drying on a cooling rack

Edible flower biscuits on a floral melamine plate

Edible flower biscuits presented on a floral melamine plate by Laura Ashley

Edible flower biscuits on a floral melamine plate

My edible flower biscuits in all their glory! What was left of them anyway!!

Many thanks to the lovely team at Laura Ashley for sending the gorgeous Spring Florals tableware for the purposes of styling this post — good luck in your new role Cat! And thanks too to Zöe at Delicately Edible for the beautiful flowers. If you’d like to make some edible flower biscuits for yourself, head over to her site to snap up a jar of floral goodness of your own.

Caro Davies

Caro Davies art directed fashion and interiors before leaving the world of design to pursue a career in social media. She can now be found chasing the light — and two small twin boys.

12 Comments

  1. 25th April 2018 / 8:46 am

    These biscuits look absolutely stunning!

  2. 25th April 2018 / 12:06 pm

    These are so beautiful and look such fun to make!
    I’ve been meaning to make edible flower biscuits, I’ll definitley have to give it a go!
    Debs @ https://tiger-mint.com

    • 25th April 2018 / 8:17 pm

      Thanks Debs :) I’m so pleased with how they turned out! It’s definitely something that I’m going to do again.

    • 30th April 2018 / 9:50 am

      Thanks lovely lady!! I had such fun making them — I’m a bit obsessed with edible florals now! Am thinking of all kinds of ways I can add them to the things we eat!! ;) Hope you’re well xxxx

  3. 2nd May 2018 / 6:48 am

    These look to pretty to eat, but I bet they are delicious.

    • 3rd May 2018 / 9:40 am

      They were SO delicious!! I didn’t have high hopes for the texture of the flowers, together with the shortbread, but they were SO lovely!!! They literally melted in the mouth — no weird ‘lettuce-like’ texture at all :)

    • 3rd May 2018 / 11:45 am

      Thanks so much Kimberley! I’m so pleased with how they turned out! :)

  4. 9th May 2018 / 10:07 pm

    They look great – and what torture to wait until the icing had set! ;) Thanks for hosting X

    • 11th May 2018 / 10:09 am

      Haha!! Not so torturous for me — but DEFINITELY for the boys!! ;) xx

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