What kind of flowers can I use for this recipe?
You can use any kind of edible flowers for these cookies! Make sure you are buying specifically “edible” flowers; those grown specifically for consumption.
We used edible marigolds, pansies, and a variety of micro flowers. Each type of flower has different flavor notes, so have fun pairing different ones together to get a unique combination!
What kind of matcha should I use?
We love our Teahouse Edition matcha for these shortbread cookies. This ceremonial grade matcha imparts a vibrant green color and robust matcha flavor. If you don’t have this type of matcha on-hand, a culinary grade can be substituted.
You will need a few different items to successfully make these cookies, such as:
- Stainless steel sifter: for sifting the matcha. This ensures no clumps form.
- Rolling pin: for rolling out the dough
Cookie cutter: For the most part, any shape will do. We used a small circle cookie cutter for these./
- If you’re worried about burning the flowers while they bake, try gently pressing them on after baking the cookies, as soon as they come out of the oven.
- Cookies can be made gluten free by substituting gluten free flour
- Dough can be made ahead of time and stored in the fridge, up to 2 days.
- Store baked cookies in an airtight container at room temperature, up to 5 days.
- 2 1/4 cups all-purpose flour
- 3 tbsp teahouse edition matcha, sifted
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Edible flowers
- In a small bowl, sift together flour, matcha, and salt; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment; cream until smooth, about 2 minutes. Add powdered sugar; cream until light in color and fluffy, about 3 minutes, scraping down the sides occasionally. Add vanilla. Add flour mixture and beat on medium-low speed, scraping down sides as needed. Mix until flour is just incorporated and sticks together when squeezed with fingers.
- Turn the dough out onto a sheet of plastic wrap; pat into a 1-inch thick disc. Refrigerate dough until thoroughly chilled, about 2 hours, or overnight.
- When ready to bake, preheat oven to 350ºF and line a baking sheet with parchment paper. Remove dough from fridge and allow to soften slightly at room temperature. Roll out the dough on a sheet of parchment paper, and dust top of dough with flour to prevent rolling pin from sticking. Roll dough out to ¼ inch thickness. Cut into circles and gentility press edible flowers onto each one. Re-roll dough scraps and repeat.
- Transfer cookies to prepared baking sheet and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 2 minutes, then transfer to cooking rack to cool completely. Cookies can be stored in an airtight container at room temperature, up to 5 days. Makes about 35 cookies.