I’m sure you’re seen these edible flower cookies blow up all over the internet. Thanks to Pinterest and Vogue I have seen these almost everywhere! Even worse, I’ve seen other people make them and had major fomo. I had planned on making them for Eid, but the main ingredient (edible flowers) have been sold out/out of stock for a ridiculously long time. So when I saw them in Pick ‘n Pay the other day I didn’t hesitate to grab a packet. You can find the original Lori Stern recipe here, but I used this recipe and made a few substitutions.

INGREDIENTS:

Makes 24 cookies

• 1 3/4 cups cake flour
• 1/4 cup white sugar
• 3/4 cup butter
• 1/2 tsp ground cardamom
• edible flowers of your choice

METHOD:

1. Mix flour and sugar together and cut butter into flour with a pastry blender or knife. I put everything into my food processor and blended until it resembled fine breadcrumbs.
2. If you have a stand mixer, knead until the dough comes together in a soft ball. I used my hands, it takes some time to come together, don’t worry! It will be very crumbly in the beginning.
3. Roll out dough in-between two sheets of greaseproof paper.
4. Leave to cool in fridge for about 5 minutes and then cut out rounds with a cookie cutter. Place one flower or two or break them up (anything goes) on each cookie. Place greaseproof paper over flowers and lightly roll over them with a rolling pin to make the flowers stick.
5. Place carefully on non-stick mat and bake in the oven for 180ºC until the edges are light brown.
6. Sprinkle castor sugar over cookies as soon as they come out of the oven and cool on cooling rack.