When we first saw this recipe, it truly caught our eyes! Look for edible blossoms like pansies, chamomile and violets at farmers markets or near the packaged herbs in some grocery stores. The dough is enriched with plant-based butter, making these completely vegan.
Anyone who knows me knows I love baking with edible flowers. I even grow my own in my garden. No artistic skills are required to achieve this decor. You don’t even need a green thumb because edible flowers are often available at your local farmers market. Here’s a gluten free shortbread recipe that’ll be sure to get you in a springy mood.
- 1 1/ 2 cups gluten free flour
- 1/ 4 cup raw cane sugar
- 1/ 3 cup cold coconut-based vegan butter
- 1/ 4 teaspoon pink Himalayan salt
- Edible flowers and herbs, for garnish
- Aquafaba (chickpea liquid)
Preheat the oven to 330ºF. Mix all ingredients except the edible flowers, herbs and aquafaba in a food processor. Pulse to combine (do not overmix).
Once ready, roll dough out to a thin layer on a floured surface. Cut with cookie cutter. (If your dough is too soft, place it in the refrigerator to firm up.) Garnish the cookies with flowers and herbs. Brush the top with the aquafaba.
Bake for 15-20minutes. Enjoy!