Growing Chefs! Ontario Flower Shortbread

Flower Shortbread

Shortbread is a traditional Scottish biscuit and it is a very simple and delicious cookie that we are stepping up with beautiful edible flowers.
16 cookies
1 1/2 cups all purpose flour1/2 teaspoon salt10 tablespoons butter, softened1/2 cup confectioner's sugar1/2 teaspoon vanilla extract edible flowers
rolling pinbowls of various sizesmixer with paddle attachmentmeasuring cupsmeasuring spoonscooling rackspatulaparchment lined baking sheetdish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients. Make sure your work surface is clean and sanitized.

Get Prepped!

Preheat the oven to 350°F.

In the stand mixer, combine butter and vanilla and mix until combined. Add confectioner’s sugar and salt and beat until creamed.

Scrape the bowl down using a spatula, and add flour in 3 batches, mixing on low speed.
Place the dough between parchment paper and roll out to ½ inch thickness. Chill in the fridge for 20 minutes.

Get Cooking!

Remove dough from the fridge and cut into desired shapes and sizes. Place the edible flowers on top and press lightly into the dough with a fork or spoon.

Bake for about 10 minutes, rotating the bake sheet in the oven halfway through.

Remove from the oven once firm and place onto the cooling rack to cool.