buckingham palace shortbread with flower blossoms
~ buckingham palace shortbread with flower blossoms ~
fit for a queen…
2 cups unsalted butter at room temperature
2/3 cup granulated sugar
4 cups pastry flour
1 and 1/3 cups cornstarch
edible flowers
egg whites
superfine sugar
In a large bowl, cream the butter and sugar until fluffy. In a medium bowl, stir the flour and cornstarch together. Gently stir the flour mixture into the butter mixture until it forms a soft dough. Cover with plastic wrap and chill for 15 minutes.
Preheat oven to 325 degrees F. Dust the dough lightly with flour. Roll out to a 3/4-inch thick. Cut into desired shapes with a cookie cutter. Transfer to a parchment-lined cookie sheet. Bake for 10-15 minutes or until slightly golden. Remove from oven and paint on a little eggwhite (using a small pastry brush.) Gently press a small, edible flower blossom into the center of each cookie. Paint a little more eggwhite over the blossoms to flatten and smooth them out. Sprinkle a little superfine sugar over the cookies and bake an additional 2-3 minutes (or until cookies are just slightly golden and firm.) Enjoy with your favorite English brew!
Makes 4 dozen cookies.
Happy TeaTime!
~Melissa
Wow, these are stunning!
thanks so much Brianne! enjoy 🙂 xo
WOWZEE!!! Girlie…How do I miss this stuff? I just found this and posted last night. I wish you would tag me when you do flower recipes (please, please, please). From the date I can tell you posted when I’m crazy busy growing and have lost all my hair TWICE, by that time of the year! I can’t tell you how much I love this! Thank you!
Hello my sweetie pie Karen! I thought you had already seen this recipe. I sure will tag you whenever I do a flower recipe. no problem at all! thanks again for the BEAUTIFUL crystallized flowers! I have so many fun plans for them. XOXOXO 🙂
The texture and taste of these are perfect! One correction though…I think you meant to say to roll them out to 1/4″ instead of 3/4″. That would be way too thick and you’d never get 4 dozen out of the recipe with that thickness.
Thanks, Anne! 🙂