How to: Flower and herb shortbread biscuits
No garden party is complete without a sweet treat and these beautiful flower and herb pressed shortbread biscuits are a sure way to wow your guests!
This recipe comes from American baker Loria Stern’s cookbook, Eat Your Flowers. They’re fun to make, taste delicious, and showcase the beauty of edible flowers and herbs.
You can use a selection of pressed edible flowers such as pansies, nasturtiums or lavender. Or, keep it simple with tender herbs similar to the ones local chef Johnny Hamman used for our Friends of Garden Day celebration shoot. Choose between Italian parsley, sage, mint and small rosemary leaves.
Photo: Adel Ferreira
Flower and herb shortbread biscuits
Ingredients
1½ cups (339 g) unsalted butter, at room temperature
1⅓ cups (300 g) granulated sugar
2 teaspoons salt
3 large egg yolks
2 tablespoons pure vanilla extract
4 cups (611 g) all-purpose flour
2 cups mixed edible flower petals and tender herbs
Sugar, for sprinkling
Directions
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and salt on medium speed until completely combined.
2. Add the yolks and mix until combined and then add the vanilla and stir until just combined.
3. Add the flour and mix on low speed until the dough comes together in a ball.
4. Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough until it’s about 5 mm thick.
5. Remove the top piece of parchment paper and stamp out the biscuits with a 7.5 cm round cookie cutter, then decorate each round with the edible flower petals and/or herbs. Replace the top sheet of parchment paper and gently roll over each biscuit to fix the flowers in place. One by one, remove the flower-pressed biscuits with a spatula and place them on a parchment-lined cutting board.
6. Put the cutting board with the unbaked biscuits in the freezer for 12 to 24 hours. This allows the flowers and herbs to keep their vibrant complexions in the hot oven.
7. When you’re ready to bake, preheat the oven to 180°C with a rack set in the middle position. Line a sheet pan with parchment paper.
8. Arrange the biscuits on the prepared sheet pan, leaving 5 mm space between each. Bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until the edges are golden brown. Transfer to a cooling rack and sprinkle with cane sugar.
You can store the biscuits in an airtight container in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.
Celebrate with us!
This year we celebrate Garden Day on Sunday, 15 October 2023. Get ready by visiting our blog page and social media pages for more foodie and decor inspiration. If you'd like to attend an event, enter a competition or bag a promo, visit our Events page to see what our Garden Day SA supporters are doing to celebrate.
Share your cookie creations with us @gardendaysa and by tagging #GardenDaySA.