Edible Flower and Thyme Shortbread Cookies - How to

Edible Flower and Thyme Shortbread Cookies

• 14 Tbsp (2 sticks minus 2 Tbsp) unsalted butter, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 Tbsp lemon juice (optional, but use 2 more Tbsp butter in its place)
• 1 Tbsp lemon zest (optional)
• 1 1/2 cups all purpose flour
• 1/2 cup arrowroot powder (or cornstarch)
• 3-4 Tbsp minced fresh edible flower petals (calendula, nasturtium, violets, pansy, borage, lavender, or any other edible herb flower in a mix or singly)
• 1 Tbsp minced fresh thyme
• pinch salt

Steps:

Cream together the butter and sugar.

Then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. 

Then add the flour, arrowroot, flowers, thyme, and salt.  

Gently stir everything together until the dough barely holds together. It will seem a bit floury.  

Take the dough out of the bowl and form it into a log shape. 

Wrap it tightly with parchment paper, twisting the ends to help hold it all together. 

Put in the fridge or freezer for about 30 minutes, or until firm. 

When ready to cook, preheat the oven to 300°F. Unwrap the log and slice the log into 1/4 inch rounds. 

Put them on a parchment lined baking sheet, about an inch or so apart. 

Bake for 25-30 minutes. Check them closely after 25 minutes. 

Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. 

Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool. 

To make them special, you can add fresh flowers to the centers of the cookies while they are still warm.    

                                            

Here are the directions grouped together:

Directions:

Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, flowers, thyme, and salt.  Gently stir everything together until the dough barely holds together. It will seem a bit floury.  Take the dough out of the bowl and form it into a log shape. Wrap it tightly with parchment paper, twisting the ends to help hold it all together. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds. Put them on a parchment lined baking sheet, about an inch or so apart. Bake for 25-30 minutes. Check them closely after 25 minutes. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Add fresh flowers to the center of the cookies, then let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool. Recipe adapted from www.growforagecookferment.com