Bring out your ‘inner hippy’ and try making these yummy, refined sugar free, edible flower cookies.
This recipe is from Tess who, along with her partner Marco, create and sell handcrafted tools for use in and around the home. They also run workshops from their home in Papamoa, covering topics such as seed saving, fermenting and making herbal wellness remedies.
Check out their websitewww.craftygatherer.co.nz for more information on their beautiful tools and upcoming workshops.
Zesty Edible Flower Cookies
Edible flowers such as Lavender, English Marigold, Rosemary, Sweet William, Nasturtium or Viola Cornuta
1 3/4 c flour
1/3 c coconut sugar
3/4 c cubed butter or plant based spread
2 Tbsp lemon zest
2 Tbsp orange zest
1 tsp Vanilla essence
Pinch of salt
Egg white or milk for brushing
Preheat the oven to 180 degrees on fan bake.
Stir together flour, coconut sugar and a pinch of salt. Then add the cubes of butter and rub into the flour mixture.
Next add the lemon and orange zest and vanilla essence, rub with hands until it all comes together in a ball (may need to add a little water).
Once you have workable cookie dough roll out and cut into cookie shapes, then brush with egg white or milk and stick on your edible flowers.
Bake for 12 minutes until just starting to brown.
Take out and cool on a wire rack. ❤️ Tess
Cookies Inspired by @that.mountain.mama
For a list of which flowers are edible in NZ click on this link.
You can also purchase packs of edible flowers at Farro’s