Floral Shortbread Cookies with Edible Flowers
Ingredients
- 160g softened butter or plant butter (stick)
- 1/2 tsp vanilla bean paste
- 80g powdered sugar
- 1/2 tsp salt
- 2 tsp lemon juice
- 1/2 tbsp lemon zest
- 1 tsp corn starch
- 250g (2 cups) spelt or all purpose flour
- 1/4 cup edible flowers
Preparation
In a stand mixer fitted with a paddle attachment, beat butter and vanilla until light and fluffy.
Add icing sugar and salt; beat until light and well combined.
Scrape bowl down and add flour while beating on low and mix until combined.
Shape the dough into a disc, sprinkle petals on top and roll out on a clean surface to 5mm.
Wrap in plastic and chill until firm, at least an hour.
Use a cookie cutter to cut out desired shape and place cookies on a cookie tray or lined baking tray.
Preheat oven to 170C degrees.
Bake cookies for 10 minutes or until the bottoms are golden brown.
Dip into chocolate of choice
Notes
Prepare edible flowers by softening in warm water and then drying before use.
