PRESSED FLOWER SHORTBREAD COOKIES
45 Min
25 Portions
Easy level
INGREDIENTS
3 cups flour
2 tsp baking powder
½ tsp salt
16 tbsp unsalted butter, chunked and chilled
1 cup sugar
1 large egg
A big splash of Vainilla Molina
1 tsp orange extract
1 tsp orange zest
Edible flowers
DIRECTIONS
1. Preheat oven to 356 °F / 180 °C and line 3 baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking powder and salt.
3. Separately, cream butter and sugar until completely combined and there are no visible chunks of butter.
4. Add egg, Vainilla Molina, orange extract, orange zest and mix to incorporate.
5. Add dry ingredients and beat until integrated, but crumbly.
6. Pour dough onto a clean surface and form a ball with your hands.
7. Lightly flour surface and place dough. Roll it out and use a cookie cutter.
8. Bake cookies in batches for 8-10 minutes, until lightly browned around edges.
9. While cookies are baking, remove stems and leaves from flowers, disinfect them and place on a paper towel.
10. After removing cookies from oven, place edible flowers on top of cookies, tapping gently to make sure they stick.
11. Place another baking sheet on top of cookies to press them down for 1-2 minutes; this will help the flowers stick to the cookies as they cool.
12. Remove tray and let cookies cool completely to harden.
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