Vanilla Shortbread with Edible Flowers Recipe
This vanilla shortbread with edible flowers recipe is remarkably simple to throw together and only takes just a couple of ingredients to pull off these stunning floral biscuits. They would be gorgeous to add to a cup of tea with friends, an afternoon tea spread or even a bridal party or baby shower!
So how do I make these Vanilla Shortbread with Edible Flowers from scratch?
This recipe comes together quite quickly and easily. To make this recipe, we will begin with a vanilla shortbread dough, it is then chilled, rolled out, studded with edible flowers and then shaped and baked.
To begin making the shortbread dough, add the room temperature butter to the mixing bowl along with the sugar and vanilla. Beat on medium for 1-2 minutes until creamy and smooth. Next, add in the flour and mix until a dough starts to form. Be careful not to over mix, stop mixing as soon as it starts to come together. Remove from the bowl and knead gently with your hands until the dough comes together. Wrap tightly in cling film and chill for 10 minutes.
Once chilled, roll out on a lightly floured work surface. Sprinkle the edible flowers over the dough and press down gently. For smaller flowers, you can use the whole flower but for bigger ones, take the petals off and use them. Cut out the dough and place onto flat lined baking trays. Roll out any remaining dough and top with more flowers. Repeat the previous step until you have used all the dough. Bake for 10-15 minutes until the shortbread has an even golden brown colour. Allow to cool fully before removing from tray.
What kind of flowers are edible?
Not all kinds of flowers are edible. Make sure you have fully researched what types of flowers you can eat before attempting to eat them. If you are harvesting your own edible flowers, make sure you wash them thoroughly before use and avoid picking blooms from the roadside or where they may have been treated with pesticides. When using edible flowers, make sure you remove all stems and leaves which can be quite bitter. If using small flowers you can use the whole flower bud but when selecting larger flowers like rose, hibiscus etc. it’s best to remove the petals and use them. For this recipe I used chamomile, (would not recommend as it is quite bitter but looks pretty) Calendula petals, Nasturtium and Malva. You can also use Rose petals, Hibiscus, Elderflower, Borage, Lavender, Primrose, Dianthus or a number of other edible flowers. You could even add in some mint or herb leaves. Your choice will likely be effected by the seasons, what is ready to harvest or what is available for you to buy.
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Vanilla Floral Shortbreads
Equipment
- 1 Large mixing bowl
- 1 electric whisk or paddle attachment with stand mixer
- 1 Rolling Pin
- 1 round biscuit cutter
- 1-2 Flat baking tray
Ingredients
- 120 grams butter room temperature
- 120 grams caster sugar
- 1 tbsp vanilla paste
- 180 grams plain flour
- edible flowers
Instructions
- In a large mixing bowl, add the butter, sugar and vanila.
- Beat on medium for 3-4 minutes until pale and creamy.
- Add in the flour and mix gently until a crumbly dough forms.
- Remove from the bowl and knead gently with your hands until the dough comes together.
- Wrap tightly in cling film and chill for 10 minutes.
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Once chilled, roll out on a lightly floured work surface.
- Sprinkle the edible flowers over the dough and press down gently. For smaller flowers, you can use the whole flower but for bigger ones, take the petals off and use them.
- Cut out the dough and place onto flat lined baking trays.
- Roll out any remaining dough and top with more flowers. Repeat the previous step until all the dough has been used.
- Bake for 10-15 minutes until an even golden brown colour is acheived.
- Allow to cool fully before removing from tray.
- Store any leftovers in an airtight container for 3-4 days.
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