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edible flowers shortbread cookies | galletas de azúcar con flores comestibles

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.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
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.