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Edible flower shortbread cookies are works of edible art. Learn how to make edible flower cookies, and awaken your nature inspired inner artist.

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With edible flower cookies, the cookies are the canvas, and the flowers are the paint or medium.

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You can use your fresh flowers from your own garden, as long as they are an edible variety.

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Look for edible varieties to grow at your local nursery or garden centre. Pansies and violas are edible.

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Some edible flowers hold up much better to the baking process than others. Pansies and violas do well, and hold their color, deepening in shades as they are baked.

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The flowers will also shrink in size as they are baked, so keep this in mind if you are creating a design on your cookies.

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Edible flowers can be baked onto the tops of your cookies, or placed onto the cookies without baking, by adding them on to freshly iced cookies, for a colorful garnish.

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First prepare the shortbread cookies, and place them on a pan ready for baking. ( see the tutorial for the shortbread cookie recipe).

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With a small paint brush or spoon, place a small amount of egg white onto the surface of the cookie, where you intend to stick the flower piece.

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Adhere an edible flower in place, then cover the flower with more egg white to secure in place.

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Just before baking, pop the tray of flowers into the fridge for fifteen minutes to cool the dough.

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After the cookies have chilled for 15 minutes remove them from the fridge and bake. Allow to cool before removing them from the baking pan.

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These cookies literally melt in your mouth with the first bite. They are light and airy, with a beautiful buttery flavor.

For more information, see the tutorial!