• theheadlessbaker

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!



Ingredients

Main

Unsalted butter, softened | 226g, 1 cup

Caster sugar | 100g, 1/2 cup

All-purpose flour | 250g, 2 cups


Glaze

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.





Love,

The Headless Baker

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