Shortbread

Rachel Nedelec, owner

Flour and Flower

Baker owner Rachel Nedelec is passionate about making beautiful desserts that don’t sacrifice marvelous taste.

Ingredients

Shortbread

1 cup salted butter

1/2 cup brown sugar

2 1/2 cups flour

Royal icing

1 cup icing sugar

1 Tbsp meringue powder

1 Tbsp rosewater (or 1 tsp vanilla)

1-2 Tbsp water

Pressed Flowers

2 microwavable plates

paper towel

fresh edible/culinary safe flowers

microwave

Method

Shortbread

1. Preheat oven to 350°F.
2. Cream butter and brown sugar until fluffy. Add flour and mix until combined.
3. Line a sheet pan with parchment.
4. Roll out dough until 1/8” thick. Cut out desired shape.
5. Bake for 8 minutes or until edges are slightly golden.

Royal icing

1. Whisk icing sugar and meringue powder.
2. Add liquids and whisk until desired consistency is reached.

Pressed Flowers

1. Select 100% edible flowers. Our favourites include violas, pansies and cosmos.
2. Place paper towel on top of a dinner plate.
3. Place flowers face down on paper towel. Make sure they are not touching each other.
4. Place a second paper towel on top of the flowers.
5. Stack your second plate on top of paper towel to press flowers down.
6. Microwave in 30 second intervals until flowers are dry.

Cookie Assembly

1. Allow cookies to cool.
2. “Flood” cookies with royal icing using a piping bag or ziplock bag.
3. Arrange pressed flowers into the icing. Enjoy!

Yield 24 cookies