Flower shortbread cookies is one of my favourite afternoon tea treats. It’s a poetic way to use these beautiful blooms that are filling in every corner of my garden. These cookies are adorable and so easy to pull off. They also make a great gift for a wedding shower, tea party or maybe you just love a good simple kitchen craft.

What You Need

• 125g unsalted butter
• 1 cup plain flour
• ½ cup self-raising flour
• ½ cup icisng sugar
• 1 tsp vanilla essence
• 1 egg white
• A handful of pansies or edible flowers

How To Do It

• Preheat the oven to 180C
• Have butter at room temperature. Cream butter and sift icing sugar until light and fluffy. Add sifted flours and mix well.

• Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.
• Roll out the dough to a 0.7cm thickness and cut out with a cookie cutter.
• Bake the cookies in batches, 1 tray at a time. 10-12 minutes.
• Remove the tray from the oven and gently press flowers onto the hot cookies, pressing slightly to adhere the flowers to the cookies.
• Brush the cookies with egg white.
• Bake for another 1 minute.
• Let the cookies cool completely on a rack and dust with caster sugar.

• Pansies are ideal because they’re thin enough to press the whole flower flat, and they come in endless colour combinations.
• Violets and violas
• Roses (use the petals)
• Geraniums (use the petals)
• Marigolds (use the petals)

If these cookies are not beautiful & whimsical I don't know what are. Let me know if the comments what is your favourite spring bake?

Linh~

Products in the photos

Wooden Plate

Wooden Measuring Spoons