How to Make Shortbread Biscuits with Edible Flowers

I created this recipe for shortbread biscuits with edible flowers a couple of years ago but (given the current situation with the Corona-Virus outbreak) as people looking for lovely things to do at the moment, I thought it would be a nice thing to share again.

You can buy edible flowers online but also — if you have a garden or allotment — you can grow your own.

You may even already have some growing!

Find a list of the best edible flowers for cookies here on the Garden Organic website.

Recipe For Shortbread Biscuits with Edible Flowers

You will need:

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

For the edible flower decorations:
icing sugar
cold water
edible flowers
caster sugar

Method:

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

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

3. Roll into a ball, cover then leave in the fridge to cool. 20 minutes is usually long enough.

4. Next, roll out the ball of chilled dough on a floured work-surface. The rolled dough needs to be around 1cm thick.

5. Cut rounds from the dough and place onto a baking tray.

recipe for Shortbread Biscuits with Edible Flowers

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

7. Pop them on a wire rack to cool.

Shortbread Biscuits with Edible Flowers

Decorating The Shortbread Biscuits

As my twins had an egg allergy, I used to always try to come up with egg free solutions for things; like our favourite egg-free pancakes and egg-free royal icing.

And even though they’ve since grown out of the allergy, this frosting is perfectly good made out of icing sugar and a little water — it seems silly to change something that works perfectly well. 

Just mix a couple of tea-spoons of icing sugar in a little water; and experiment until you get a consistency that you’re happy with. 

I haven’t put quantities because it really is that simple!

Recipe for Shortbread Biscuits with Edible Flowers

Next, wash each flower, then press 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.

Recipe for Shortbread Biscuits with Edible Flowers
Decorating Shortbread Biscuits with Edible Flowers

Recipe for Shortbread Biscuits with Edible Flowers

Repeat the process until you’ve decorated all the shortbread biscuits with edible flowers, then leave to dry.

Recipe for Shortbread Biscuits with Edible Flowers

pressed flower shortbread cookies

pressed flower shortbread cookies

edible flower shortbread cookies recipe

Yield: Makes around 12

Shortbread Biscuits Decorated with Edible Flowers

Shortbread Biscuits Decorated with Edible Flowers

These delicious biscuits are so simple to make, but look so beautiful decorated with edible spring flowers.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • For the shortbread biscuits:
  • 55g caster sugar
  • 125g butter
  • 180g plain flour
  • For the edible flower decorations:
  • icing sugar
  • cold water
  • edible flowers
  • caster sugar

Instructions

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

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

    3. Roll into a ball, cover then leave in the fridge to cool. 20 minutes is usually long enough.

    4. Next, roll out the ball of chilled dough on a floured work-surface. The rolled dough needs to be around 1cm thick.

    4. Cut rounds from the dough and place onto a baking tray.

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

    7. Pop them on a wire rack to cool.

    8. Meanwhile, mix a couple of tea-spoons of icing sugar in a little water; and experiment until you get a consistency that you're happy with. 

    I haven't put quantities because it really is that simple!

    8. Next, wash each flower, then press 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.

    Repeat the process until you've decorated all the shortbread biscuits with edible flowers, then leave to dry.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 192Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 72mgCarbohydrates 27gFiber 0gSugar 15gProtein 2g

Calculations was calculated by Nutritionix and is approximate.

This edible flower shortbread cookies recipe is so simple. Get the kids involved with picking the flowers and decorating the biscuits.

Just remember to make sure they’re definitely edible!   

 

Please share, if you like this!

About 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.

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