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Made with butter, flour, and sugar and rolled in crunchy Demerara, these simple slice and bake shortbread cookies with edible flowers make a colorful teatime treat.
Why Make These Shortbread Cookies with Edible Flowers?
These simple slice and bake shortbread cookies with edible flowers are a beautiful way to transform a simple treat into something truly special. The buttery texture of classic shortbread pairs perfectly with the subtle herbal notes of a dried edible flower blend.
Rolled in crunchy Demerara sugar and sprinkled with edible dried flowers, these cookies with edible flowers work nicely for Mother’s Day celebrations or afternoon tea parties. They’re equally appropriate for spring celebrations like baby and bridal showers, and a reasonably long shelf life makes these cookies a great option for gifting, too. Elegant yet understated, these shortbread cookies are both a dessert and a conversation piece.
Baking with Edible Flowers
I tested these slice and bake shortbread cookies using this spring flower blend, comprised of edible rose, cornflower, and marigold petals. However, you could just as easily use any blend of edible flowers—I often enjoy adding dried lavender and hibiscus to my bakes. (For a lavender-themed recipe, try my lavender lemon cookies.) Rose petals are also lovely in shortbread, perhaps accompanied by a dash of rosewater.
A Few Notes on Cooking with Flowers
Not all flowers are edible, and not all “edible” flower varieties are food-grade. When choosing your flower blend, you want to look for something clearly labeled “edible,” “food grade” or “culinary grade.” Ideally your flower blend should be organic and non-GMO as well.
There are numerous food-grade flower blends available online, and you can often find locally grown dried flowers at the greenmarket or farmer’s market. Many teas are made from dried flower leaves and blossoms, so an upscale tea shop may also be a useful source.
If you can’t find edible dried flowers, you can always make this recipe without them! Feel free to add sprinkles or sanding sugar for a bit of color, or top with chopped fresh herbs for a savory twist.
Tips and Tricks for Making These Shortbread Cookies
Though tempting, do not skip either of the chilling steps in this recipe! Chilling your dough log for at least 30 minutes will make it much easier to slice, and chilling the slices will prevent your biscuits from spreading in the oven. If you’re short on time, I suggest making the dough log the night before and chilling it in the fridge overnight.
Use a very sharp knife when slicing your shortbread log. A dull knife will produce ragged-looking biscuits, or even cause your shortbread dough to crumble.
I designed these as “slice and bake” biscuits, but you can also roll out the dough and cut it with a metal biscuit cutter instead. See this recipe for some tips for making rolled shortbread biscuits.
Make-Ahead and Storage Suggestions
For a make-ahead option, prepare the dough, shape it into a log, wrap it in clingfilm/plastic wrap, and refrigerate for up to 24 hours, then slice and bake as per the recipe below.
While these shortbread cookies with edible flowers taste best on the day they are made, you can store leftover biscuits in an airtight container at room temperature for up to five days.
Shortbread cookies can also be layered between sheets of parchment and frozen in an airtight container for up to three months. Thaw at room temperature.
Other shortbread cookie recipes you might enjoy:
Funfetti Slice and Bake Shortbread
Apricot and Rosemary Shortbread
Earl Grey Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Shortbread Cookies with Edible Flowers
- Total Time: 1 hour
- Yield: 14-16 biscuits 1x
Description
Rolled in crunchy Demerara sugar, these slice and bake shortbread cookies with edible flowers make a colorful teatime treat.
Ingredients
145 grams unsalted butter (10 tablespoons)
55 grams granulated sugar (1/4 cup)
180 grams all purpose flour (1 1/3 cups + 1 tablespoon)
2–3 grams edible dried flowers* (about 1/4 cup), plus more for sprinkling
Pinch salt
Demerara sugar, for rolling
Instructions
In a large mixing bowl or bowl of a stand mixer, add butter and sugar and whip until fluffy and well combined. Add flour and a pinch of salt, and mix on low until the mixture resembles breadcrumbs.
Use your hands to work in the dried flower petals, and continue kneading gently until a loose dough has formed.
Shape dough into a log, approximately 8 inches / 20 centimeters long and about 1.5 inches / 4 centimeters in diameter.
Roll the log in Demerara sugar, pressing down gently to make sure the sugar adheres to the dough.
Wrap log in clingfilm/plastic wrap and chill in the refrigerator until firm, at least 30 minutes.
While dough chills, preheat oven to 190° C / 375° F. Line a baking sheet with parchment, and set aside until ready to use.
Unwrap log and slice into 1/2-inch / 1.25-centimeter thick slices. Ttransfer to prepared baking sheet and sprinkle with additional dried flowers, pressing petals gently into the tops of the slices.
Transfer tray to the freezer and freeze for 10 minutes (or chill in the fridge for 30 minutes if your tray doesn’t fit in the freezer!)
Bake in preheated oven until shortbread is just lightly golden around the edges, about 13-15 minutes. Remove from oven and transfer to a wire rack to cool completely.
Store shortbread biscuits in an airtight container at room temperature for up to five days.
Notes
*See notes above for tips on choosing your flower blend.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes (log) + 10 minutes (on tray)
- Cook Time: 13-15 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Tea Time
i used dried calendula and orange peel to flavour these, they are really lovely.
fantastic recipe, thank you!
I’m so glad you enjoyed this recipe. That sounds like a lovely combination!