Category: Shortbread

edible flower shortbread

10/6/2018

I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!

Anyway, I was recently at an event at Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs. Seeds are mainly from Botanical Interests.

EDIBLE FLOWER SHORTBREAD
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
edible flowers (quantity depends on whether you're mixing them into dough or just decorating tops)*
edible leaves, chopped (optional)*
extra sugar for sprinkling
coarse sea salt for sprinkling

*should be organic/pesticide free. not all flowers and leaves are edible. please research.

You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:

Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended.
Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
Stir in flowers, and chopped leaves if you're using them. stir just a few seconds until incorporated. Again, do not over mix.
Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
remove top sheet of wax paper and place additional flowers on top of dough. roll 1-2 times so flowers are pressed flat into dough.
Flip dough 'sandwich' over. Peel away & replace top sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over once more so flower side is up. remove top sheet of wax paper, leaving bottom sheet in place.
Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart.
Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
sprinkle with granulated sugar and coarse salt
Bake in a preheated oven 13-18 minutes. (ovens vary) Bake until cookies are barely golden around the edges, and before flowers lose too much color. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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Chocfetti Shortbread

10/6/2018

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Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling

You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:

Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended.
Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
Stir in sprinkles. stir just a few seconds until incorporated. Again, do not over mix.
Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart.
Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
sprinkle with granulated sugar and coarse salt
Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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not so classic shortbread

10/6/2018

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Yield: About 2 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
extra sugar for sprinkling
coarse sea salt for sprinkling

You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:

Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
Using an electric mixer, cream butter, sugar and salt on medium speed until well blended.
Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart.
Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
sprinkle with granulated sugar and coarse salt
Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

0 Comments

edible flower shortbread

Chocfetti Shortbread

not so classic shortbread

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