- 1 cup unsalted butter (2 sticks) at room temperature
- ½ cup granulated sugar
- 2 cups all purpose flour
- 1 tbsp alcohol-free vanilla extract (or 1 ½ tbsp vanilla essence)
- ¼ tsp salt
- Assorted edible flowers (pressed)
- 1 egg white (glue for the flowers)
- Stand or hand mixer (optional)
- Parchment paper
- 2 - 2 ½ inch cookie cutter (You can also use the lid of a container or a drinking glass)
- In a large mixing bowl, beat butter with a mixer until smooth. Add sugar, salt and vanilla and continue to beat.
- Add in sifted flour and mix until properly combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it’s firm enough to roll.
- While the dough is chilling, press edible flowers between 2 pieces of parchment paper and place a heavy object on top for at least an hour (the longer the better).
- Remove the dough from the refrigerator and roll it out to a rectangle, about a ¼ inch thick evenly across the dough. Use a cookie cutter to cut out about 24 cookies (or as many as you can). Transfer the cookies to a baking tray.
- Lay out all the pressed flowers.
- Lightly coat a thin layer of egg white onto the center of each cookie, then gently press the flowers onto the surface.
- Preheat the oven to 160ºC.
- Place the tray of cookies into the fridge for about 10 to 15 minutes.
- Pop the cookies in the oven and bake for 12 to 14 minutes until the edges are light golden brown.
- Set the cookies on a cooling rack for 10 to 15 minutes before serving. Enjoy them with a hot cup of tea - and don’t forget to snap some pictures! ?
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