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Pansy Shortbread [Vegan]
Around 2014 edible flowers started making their way into recipes for everything from salads to desserts. They add aesthetic appeal to just about anything. While this recipe for edible flower shortbread cookies may look detailed and time-consuming, it’s so quick and easy and guaranteed to make you swoon just based... Read More
Ingredients You Need for Pansy Shortbread [Vegan]
How to Prepare Pansy Shortbread [Vegan]
- Place sugar and soften vegan butter in a food processor and pulse until combined.
- Now add the flour, extract, optional lemon zest, and pulse roughly 10 times until the dough comes together.
- Turn the dough out onto a floured surface and shape into a flat disk. Wrap in plastic wrap and chill in the fridge until firm. 1-2 hours.
- While the dough chills, prep the flowers by removing the stems from the pansies, and place them on a large sheet of parchment paper. Place another sheet on top, and then weigh it down with a baking sheet topped with books or simply a butcher block. Allow the flowers to flatten for 30 mins or for best results overnight. White pansies will turn clear with the heat, so they are not recommended.
- Meanwhile, preheat the oven to 325°F Roll out the dough to between two sheets of parchment paper. Create the desired thickness and cut out the cookies with a cookie cutter or even a glass. Once cut out, remove with a spatula to prevent them from breaking.
- With your flowers ready to go, bake the cookies for 10-12 minutes for larger cookies and less for smaller. These cookies don't brown, but will be soft and firm up once cooled.
- Take the flower buds and lightly press them into the hot cookies. You don't need to apply too much pressure as the heat will naturally cause them to wilt and stick to the cookies. If the flowers don't look the way you like. Simply remove the flowers, place the cookies back in the oven for 1 minute, and place new flowers.
- Once fully cooled remove and place on a cooling rack. Lay a magazine on top to further flatten the flowers.
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