SHORTBREAD COOKIES WITH EDIBLE FLOWERS
Updated: Mar 20, 2019
I love simple recipes. It's easy and fast to make. And for this shortbread cookies, it just takes 3 simple ingredients. This recipe is from Spruceeats and I spiced up on the decorations with edible flowers. This shortbread cookies are perfect for gatherings, parties or picnics!
Unsalted butter, softened | 226g, 1 cup
Caster sugar | 100g, 1/2 cup
All-purpose flour | 250g, 2 cups
Icing sugar | 125g, 1 cup
Lemon juice | half a lemon (depends on the thickness of the glaze, you may reduce or increase)
Edible flowers (Salade de Fleurs - beautiful mix of French Marigolds, Cornflower and Rose petals) | a bunch of it
Preheat the oven to 150C, fan setting before measuring out your ingredients.
Cream the butter and sugar till light and fluffy.
Mix in the flour till well combined till a dough is formed.
With the palm of your hands pat the dough in a springform pan or a square baking pan till it's levelled.
Using a sharp knife, score the surface (not all the way down) of the dough in to wedges (like cutting a cake!). Prick each wedge with a fork twice.
Bake it for around 30 - 40 minutes or till lightly browned and firm to touch.
Remove from oven and let cool for 5 minutes (in the same pan), then, using a sharp knife, cut through the score lines you made before baking. Allow to cool completely in the pan.
For the glaze, combine icing sugar and lemon juice and whisk till smooth. Not too runny or else the glaze will not be white and thick enough.
Used a spreading knife and spread the glaze on each cookie, as if you are spreading your bread. Topped with edible flowers immediately before the glaze starts to dry out.
The glaze should set in about an hour or less.
Keep in an airtight container for up to a week! All images are shot on Canon 6D Mark II with 50mm lens.
The Headless Baker