Pressed Flower Shortbread Cookies with Orange Blossom Water

A delicate treat for springtime gatherings

In spring, gardens become wild pantries, and every petal carries a whisper of the season. These floral shortbread cookies celebrate the quiet magic of foraging edible flowers — a practice that teaches us to slow down, notice more, and honor what’s in bloom. Each cookie is a fleeting canvas: decorated with freshly picked blossoms and aromatic leaves, kissed by citrus zest and the gentle perfume of orange blossom water. They’re as beautiful to serve as they are to eat, and perfect for garden teas, botanical picnics, or slow afternoons shared with intention.

Pressed flower shortbread cookies

Shortbread cookies scented with orange blossom water and decorated with pressed fresh or dried edible flowers. A simple yet charming recipe, perfect for teatime or for celebrating the everyday with beauty.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 minutes mins

Total Time 37 minutes mins

Servings: 50 small cookies

Course: Sweets

Ingredients Method Notes

Ingredients

  

• For the dough
• 1.6 c all-purpose flour (200 g)
• 0.4 c unsalted butter cold, diced (100 g)
• 1/3 c sugar (75 g)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 tsp orange blossom water*
• Pinch of salt
• For decoration
• 1 egg white
• Edible fresh or dried flowers nasturtium, calendula, lavender, snapdragon, etc.
• Fresh mint, thyme, or cilantro leaves (optional)
• Sugar for sprinkling

Method

 

1. In a mixing bowl, combine flour and cold butter. Using a fork or pastry cutter, work until the mixture resembles coarse sand.
2. Add the sugar, salt, orange zest, vanilla, and orange blossom water. Mix lightly.
3. Incorporate the egg and bring the dough together gently with your hands until it forms a ball — do not knead. If too dry, add a splash of milk. Chill in the refrigerator for 10–20 minutes.
4. Meanwhile, rinse the flowers gently in a colander and let them dry on a paper towel or clean plate.
5. Preheat oven to 170°C / 340°F.
6. Roll out the dough on a floured surface to about ½ cm thickness. Cut into rounds and place on a parchment-lined baking tray.
7. Brush each cookie with egg white. Press whole flowers or loose petals on top. You may layer different blossoms for a painterly effect. Brush again with egg white and sprinkle with sugar.
8. Bake for 5–10 minutes, until just golden underneath. Let cool completely.

Notes

*Orange blossom water can be omitted or replaced with extra citrus zest.

Want to learn more about which flowers to gather and when? Read my guide to edible flower foraging.