Shortbread with Edible Flowers

"A twist on classic melt-in-your mouth Scottish shortbread. *edible flowers and leaves should be organic/pesticide free. also, not all flowers and leaves are edible. please research."
-- @lucky_bites
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  • Recipe Card
Prep time 20mins
Cook time 18mins
Serves or Makes: 3 dozen

Recipe Card


  • 1 sticks unsalted butter, softened
  • 3/8 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup edible flowers, See note
  • *quantity depends on whether you're mixing them into dough or just decorating tops
  • 2 tablespoon edible leaves, chopped (optional)*
  • extra sugar for sprinkling
  • coarse sea salt for sprinkling


  • Step 1

    Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.

  • Step 2

    Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended.

  • Step 3

    Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.

  • Step 4

    Stir in flowers, and chopped leaves if you're using them. stir just a few seconds until incorporated. Again, do not over mix.

  • Step 5

    Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.

  • Step 6

    Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.

  • Step 7

    Remove top sheet of wax paper and place additional flowers on top of dough. Roll 1-2 times so flowers are pressed flat into dough.

  • Step 8

    Flip dough 'sandwich' over. Peel away & replace top sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). Flip "sandwich" over once more so flower side is up. Remove top sheet of wax paper, leaving bottom sheet in place.

  • Step 9

    Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. Place cutouts on baking sheet, 1" apart.

  • Step 10

    Roll out scraps & repeat, until all dough is used up. You may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.

  • Step 11

    Sprinkle with granulated sugar and coarse salt

  • Step 12

    Bake in a preheated oven 13-18 minutes. (ovens vary) Bake until cookies are barely golden around the edges, and before flowers lose too much color. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

  • Step 13

    Note: Flowers should be organic/pesticide free, not all flowers and leaves are edible