edible flower shortbread
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.
Yield: About 3 dozen 2.5" cookies
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
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