EDIBLE FLOWER COOKIES RECIPE
Edible Flower Cookies Recipe
Easy ways to use edible flowers for cooking
Bring summer into your kitchen with today’s easy recipe – edible flower cookies! While ago I have shared a recipe for edible flower biscuits decorated with different field flowers. It’s become the most popular post so here is another delicious version! Edible flowers are amazing to use for recipes as well as to grow! Nasturtium is such easy and quick-growing herb and you can plant it in the garden or on a balcony. All you need is a well draining large planting pot and some loam soil. It’s a great activity for kids too! I’ve planted my herbs in spring with the little one and he’s loved watering them, watching them grow and picking the blooming petals for baking. It’s fun and educational at the same time! Plus the children can enjoy the cooking and baking as well.
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Edible flower recipes
Edible flowers are great for all kinds of recipes! If you have a sweet tooth, todays edible flower cookies are definitely worth trying. But you can also try using them in a summer salad or fresh sandwiches! Nasturtium tastes a little bit like watercress and you can combine it with lettuce, baby spinach, tomatoes, crunchy celery sticks, olives. To make the sandwich or salad more potent you can add boiled egg, tinned tuna, parma ham and also couscous. Sprinkle with a bit of olive oil and balsamic vinegar and enjoy as light lunch.
Food decoration is another way to use edible flowers. Nasturtium would go beautifully with the healthy grapefruit lemonade I’ve made recently, the yummy watermelon pizza or even the marinated camembert! And of course – to decorate homemade edible flower cookies! This recipe is so quick and easy and will look gorgeous on the summer garden table!
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More amazing homemade recipes:
- Healthy Granola Bars Recipe
- Easy Homemade Bread
- Lilac White Chocolate
- Homemade Carrot Cake
- Kir Royale Cocktail
- Easy Lavender Honey Ice Cream
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Edible Flower Cookies Recipe
Preparation time: 15 minutes
Baking time: 25 minutes at 170 degrees
Serves: 3
You’ll need:
- 250g of white flour
- 40g of icing sugar
- 50g or sliced almonds (skip if allergic)
- 1/2 teaspoon of lemon peel
- 200g of unsalted butter
- freshly picked edible flowers (easy-to-grow nasturtium seeds in a large planter)
- vanilla bean, a few drops of vanilla essence or a teaspoon of vanilla-infused sugar
- baking tray
- baking paper
Instructions
Put the flour, icing sugar, vanilla essence and grated lemon peel into a large bowl. Crush the almond slices by hand while still inside the packaging and add to the mixture. This is a great way to add nutty flavour and keeping the almonds nicely crunchy. Add the butter and form a dough by hand.
Place the dought onto a clean, dry kitchen surface and sprinkle a bit of flour around. Form a 2cm wide roll and cut with knife into small pieces about 3cm thick. Take each of the pieces and roll in your hands into a ball. Squash the ball slightly into a small biscuit and put on a baking tray with the baking paper. Do this with the rest of the dough until the baking tray is full.
Take the freshly picked edible flowers, wash them gently and place a petal on each of the cookies. Place the baking tray inside the oven and bake at approx. 170 degrees for about 25 minutes. Each oven is different so just observe the edges of the cookies getting a golden blush – that’s the time to take them out. The edible flowers will turn brown but still look beautiful. The cookies smell heavenly of lemon and almonds!
Pin this recipe to one of your ‘Homemade’ or ‘Easy Recipes’ Pinterest boards for later!
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