Description
A sophisticated and buttery shortbread recipe featuring beautifully pressed edible flowers, perfect for Easter celebrations and springtime tea parties.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp sea salt
- Assorted edible flowers (pansies, violas)
- 1 egg white
Instructions
- Press edible flowers between parchment paper for 30 mins.
- Cream butter and powdered sugar until smooth.
- Mix in vanilla, then fold in flour, cornstarch, and salt.
- Chill dough for 30 minutes.
- Roll dough to 1/4-inch and cut into shapes.
- Brush flowers with egg white and press onto dough.
- Bake at 325°F for 12-15 minutes until set.
- Cool on a wire rack.
Notes
High visual impact, melt-in-your-mouth texture, easily customizable flavors.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 145 kcal