Shortbread Recipe- #Recipe in Bloom- used for Pressed Flower Application

Edible Pressed Flower Shortcake Cookies- featured in Episode 708- Flower Crafts of J Schwanke’s Life in Bloom!

This is the Shortbread Recipe for the Cookies- I decorated with Edible Pressed Flowers in Episode 708- Flower Crafts- You can watch the episode here!

The Shortbread Recipes has very few ingredients- and needs to be done the day ahead- so that you have time for the dough to cool- refrigeration over night is best before cutting… and then allowing the baked cookies to cool thoroughly before decorating with Flowers!

Flower Crafts 708 #recipeinbloom

Shortbread Cookies with Flowers

INGREDIENTS:

3/4 cup organic all-purpose flour

1/2 tsp organic baking soda

1/2 cup unblanched almond flour meal

1/2 cup butter, chilled & cubed

2 Tbsp arrowroot

Organic Pressed Flowers (available on line at EatYourFlowers.com or press your own!)

2 Tbsp organic pure cane sugar (

1/2 tsp ground pink Himalayan salt

simple syrup or icing

INSTRUCTIONS:

Preheat over to 350 degrees.

In a medium bowl, mix the following ingredients until well combined:

flour, almond flour, arrowroot, sugar, salt, and baking soda.

Cube butter into 1/4 inch pieces. Add butter to dry mixture and combine until a

coarse dough forms.

Add 1 Tbsp water, as needed, until a soft dough forms.

Form the dough into a rectangle shape and refrigerate an hour or overnight!

Cut slicesof dough 1/2 inch thick. Bake for 10-12 minutes or until light brown.

Let cool on cookie sheet for 5 minutes. Transfer to a wire rack.

Apply a bit of simple syrup to the pressed flowers with a paintbrush and place

on cookies shortly after removing from the oven. Alternately, glaze cooled

cookies with icing and place a pressed flower on top. Yield 2 dozen cookies.