Add edible flowers, from your garden, to this gluten-free shortbread recipe to make beautiful edible flower cookies. These look amazing enough for company, and are quick enough to make in a few hours.
Edible flower cookies are a beautiful addition to a potluck dessert table, a picnic, or an afternoon tea with grand daughters. They take just a little more time than regular sugar cookies but the extra effort is dazzlingly beautiful. There is no need to pretreat the flowers for topping these cookies, except to make sure they are free of dust. It is recommended that you harvest from your own garden, so you know for sure that the flowers are free of pesticides, herbicides, or other chemicals.
The garden in July is bursting with edible flowers. Gather them fresh from the garden as soon as the dew is dry on them to preserve their color and fragrance. There are many edible flowers in your garden, some you may not have thought of enjoying before. Edible flowers include:
- Pansies
- Johnny Jump Ups (Viola tricolor)
- Daylilies
- Nasturtium
- Knautia — scabacius
- Monarda (Monarda didyma)
- Bee Balm (Monarda fistula)
- Calendula (Calendula officinalis)
- Roses
- Bachelor Buttons
- Dianthus and sweet Williams
- Mustard flowers or radish flowers
- Chive flowers
- Onion flowers
- Echinacea
- Sunflower
To begin baking with edible flowers you’ll need to gather a basket of edible petals or flower heads. If there is any visible dust, you will want to rinse off the flowers, and dry them, before using for the cookies. The flowers you harvest here can also be suitable for drying or candying.
Edible Flower Shortbread Cookies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 dozen 1x
- Category: Gluten free
- Method: baking
- Cuisine: cookies
Description
Edible Flower Cookies that are Gluten Free and Gorgeous
Ingredients
- 3 egg yolks
- 1 ½ cups sugar, divided
- 2 tablespoons of vanilla
- 1 cup butter
- 2 cups of almond flour
- 1 cup of buckwheat flour
- 1 cup of tapioca starch
- Edible flowers such as pansies, viola, rose, nasturtium, dianthus, knautis, scabacius, monarda,
Instructions
- Beat butter and 1 1/3 cups sugar until light and fluffy. Add vanilla and mix well. Add egg yolks one at a time, beating after each addition. Add almond flour, buckwheat flour, and tapioca starch and mix to make dough.
- Roll out dough between two layers of parchment paper, until ¼ inch thick. Cut out round cookies. Remove excess dough around edges. Place fresh flowers like pansies, nasturtium, rose petals in the center of each cookie.
- Cover with parchment paper and roll lightly to press in flowers into the dough.
- Chill dough for 20 minutes. Recut the cookies with a cookie cutter, to smooth the edges. Place on baking sheet.
- Bake at 365°F for 10 minutes or until lightly brown and done. Sprinkle with organic sugar, while still hot.
- Transfer cookies to cooling rack. Cool completely before serving.
Edible Flower Shortbread Cookies
Ingredients:
- 3 egg yolks
- 1 ½ cups sugar, divided
- 2 tablespoons of vanilla
- 1 cup butter
- 2 cups of almond flour
- 1 cup of buckwheat flour
- 1 cup of tapioca starch
- Edible flowers such as pansies, viola, rose, nasturtium, dianthus, knautis, scabacius, monarda,
- Beat butter and 1 1/3 cups sugar until light and fluffy. Add vanilla and mix well. Add egg yolks one at a time, beating after each addition. Add almond flour, buckwheat flour, and tapioca starch and mix to make dough.
- Roll out dough between two layers of parchment paper, until ¼ inch thick. Cut out round cookies. Remove excess dough around edges. Place fresh flowers like pansies, nasturtium, rose petals in the center of each cookie.
- Cover with parchment paper and roll lightly to press in flowers into the dough.
- Chill dough for 20 minutes. Recut the cookies with a cookie cutter, to smooth the edges. Place on baking sheet.
- Bake at 365°F for 10 minutes or until lightly brown and done. Sprinkle with organic sugar, while still hot.
- Transfer cookies to cooling rack. Cool completely before serving.
Check out my new class for drinks to serve with these cookies.
Learn more about making healthy and nutritious shrubs, vinegar drinks, ice pops, sherbet, botanical drinks, herbal tea, fruity lemonades, liqueurs, and bistro drinks healthier at home using wholesome ingredients, less sugar, and more fun. My new class Inspiring Botanical Drinks will help you turn your garden produce and easy to find ingredients into beautiful beverages and frozen desserts easily.
Break the pop and sweet tea habit with these healthier options. You’ll save money, reduce food waste, and enjoy delicious and nutritious hot and cold drinks year-round when you use herbs, garden fruit and berries, and even weeds to make healthy tea, drinks, and beverage syrups.
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