With outdoor spaces filling up with tulips, pansies, daisy’s, and lilies, it’s hard to resist trying something new. Using a few baking ingredients we’ve found a way to make use of these flowers in the kitchen. Your flower petals can be more than just pretty to look at, they can add the perfect flavour to your next batch of cookies.
Our recipe is adapted from Marian over at Sweetopia, she is a super talented cookie decorator with some pretty great recipes to boot!
1 cups unsalted butter
1 cups sugar
1 large eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
For Edible Flowers
turbinado sugar for sprinkling
1 egg white
*edible flowers can be an assortment of different flowers. We found some available for sale at McEwans Don Mills grocery store. If you’re wondering what other flowers are edible try reading this Canadian Living article.
1. Combine sugar and butter until light and fluffy. This will work best if butter is at room temperature.
2. Add egg, and vanilla to the butter mixture and mix until blended.
3. Slowly add the flour mixture a little at a time until it is all combined. The dough will begin to get a little tough so it might be easier to use your hands.
4. Roll dough into a log and place in the fridge for 20-30 minutes.
5. Line 2 baking sheets with parchment paper and set oven to 350°F or 176°C.
6. Slice dough into 0.5 cm thickness and place 12 discs/baking sheet.
7. Bake cookies for 5-6 minutes, making sure they are under-baked. Add edible flowers.
For Edible Flowers
1. Place the egg white into a bowl.
2. Separate the flower petals from one another and piece a few petals together. The colour of the petals will change in the oven once baked.
3. Dip the flower petals into the egg white and immediately place onto the cookie. Repeat until all cookies are covered with flower petals.
4. Using a paint brush, coat the cookies one more time with the egg white. This will be a little finicky but it’s totally worth it! The flatter you are able to make the petals the less likelt they are to burn while in the oven.
5. Sprinkle turbinado sugar on top of the cookies.
6. Bake the cookies for another 4-7 minutes or until golden brown.
7. Let cool on baking sheets, and enjoy!