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
100g cornflour
zest of 2 lemons
edible flowers

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.

Sugar Glaze

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.

Recipe: Pressed Flower Shortbread Cookies