EDIBLE FLOWER SHORTBREAD
Shortbread is the epitome of delightful simplicity, combining just three basic ingredients, into a buttery treat that melts in your mouth. The texture is impossibly light yet rich, striking that perfect balance between crunch and softness that makes each bite feel like a warm hug. Shortbread proves that sometimes the best things in life are the easiest to whip up. It’s a classic that's been around forever, yet every time you make it, it feels like a small celebration in your kitchen.
Today’s version meets at the streets of simple and beautiful. Adding in rolled through edible flowers gives it such an artistic touch. Once you start the first couple, you’ll get the hang of how to decorate and the artful skill will come through your body in no time. I recommend creating flowers with the individual petals, as they seem to bake the best.
Make sure you freeze those cookies because the flowers will burn if you don’t, and if you don’t feel like freezing, just skip the flowers and enjoy some delicious vanilla shortbread as they have been for many years.
EDIBLE FLOWER SHORTBREAD
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EDIBLE FLOWER SHORTBREAD 〰️
340gm unsalted butter at room temperature
300gm caster sugar
3 egg yolks
1 tbl sp vanilla extract/essence
1 tsp salt
610gm flour
Mixed variety of edible flowers, washed and dry
Caster sugar, for sprinkling
In a stand mixer with paddle attachment add in the butter in cubes and caster sugar and beat on medium speed until combined (2 minutes), scrape down edges then add in the egg yolks and beat in until combined. Add in vanilla and salt and beat to combine. Add in the flour to finish in two batches and on the lowest setting mix it until it’s just combined, you don’t want to overwork it.
Pour the dough onto a clean surface and using your hands, bring it together into 2 balls of dough. Place cling film around both and pop in the fridge to chill for a few minutes.
Take out one of the cold dough, remove cling film and place in between two large pieces of baking paper. Using a rolling pin, roll the dough out to just above an inch thick. Remove top paper and then using a round cookie cutter, cut in the as many shortbread rounds as will fit. Decorate each of the cookies with the flowers and petals as artfully as possible.
Place the top baking paper back on top and then gently roll the dough down to an inch, allowing the flowers to become one with the shortbread. Remove the top paper and re cut the shortbread rounds. Place onto parchment on a small baking tray and pop into the freezer to chill overnight. Repeat this process with the dough scraps and the second dough ball from the fridge.
*next day (the shortbread need to freeze overnight or the edible flowers will burn)
Preheat oven to 170 degrees Celsius.
Place the shortbread trays in one at a time, straight from the freezer and cook for 8 minutes before turning the tray 180 degrees and then another 8 minutes. Remove from oven and place onto wire rack before dusting with some caster sugar to finish.
Keep in airtight container for a week, or will last a little longer in airtight container in the fridge.