Pressed Flower Shortbread Cookies
Save this recipe to make someday for a special someone. Shortbread cookies are treasured for their rich mouthfeel, thanks to the high amount of butter in them, as well as a sandy, crumbly texture. These scallop-edged ones are scented with lemon zest, to cut through the buttery richness. We then pressed a variety of edible pansies on top, sealing it with an icing made from sugar and lemon juice. We love how the flowers dry completely after a few hours, turning translucent, its paper-thin petals reminding us of the beauty of aged pressed flowers.
Lemon Shortbread Cookies
Makes approximately 15 pieces
200g French butter
100g confectioner's sugar
200g plain flour
1 tsp french sea salt
zest of 2 lemons
- Line a tray with parchment paper and preheat the oven to 130ºC.
- In a stand mixer, beat lemon zest, butter and sugar on medium until creamy. Add in the flour, salt and cornflour, followed by lavender.
- Chill the dough for 10 minutes if needed.
- Roll dough into 1/2 inch thickness. Using a 3.5 inch scallop cutter, cut out the large scallop shape. Next, use a 1.5 inch scallop cutter to cut out the hole in the center.
- Bake the cookies for 20 minutes.
- Allow to cool on a wire rack.
150g confectioner's sugar
3 tablespoon lemon juice or water
- Sift confectioner's sugar to remove any lumps. Add lemon juice or water and mix until it reaches a thick consistency. Add more lemon juice or water to achieve the desired consistency. When the glaze is too runny, it will dry clear.
- Spread the sugar glaze on the cooled cookies. Press the edible flowers or pansies onto the glaze.
- Allow to dry in an airtight container.