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Lemon cookies with pressed flowers

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These zesty fresh cookies makes perfect spring time snack, parred ideally with a weekend coffee.

W ith the spring starting to peek faintly, you may find the first flowers in the gardens, parks and forests. What you may not realise is, that a lot of them are edible!

I made this recipe using some of the species I found in my garden. It's a really fun project, with a delicious finish! It requires a bit of a preparation to make the pressed flowers first. Here's how to do it:
1. Pick up you flowers in the morning, after the dew evaporates.

Important! Only pick up the flowers you can identify! Make sure you double check the edibility. If you buy from the plant store, check the Latin name.

2. Here are some good species you can use:
• Primroses (Primula vulgaris)
• Sweet Violet (Viola odorata)
• Pansies (Viola tricolor var. hortensis)
• Forget-me-not (Myosotis scorpioides)
• Roses (all species from Rosaceae familly are edible)
3. Arrange the flowers gently on a parchment paper, facing down
4. Put another pieces of parchment paper on top
5. Put a flat board over the paper and add extra weight, by for example pressing with heavy books
6. Leave for min 30 min
You can store your pressed flowers for years in a container and use in recipes later!

Print Recipe
Lemon Cookies
Prep Time 15 min
Cook Time 10 min
Passive Time 2 h
Servings
cookies
Ingredients
Prep Time 15 min
Cook Time 10 min
Passive Time 2 h
Servings
cookies
Ingredients
Instructions
  1. In the mixing bowl cream together butter and sugar.
  2. Wash lemon. Add zest and juice to the butter mixture.
  3. Continue mixing. Add egg yolks.
  4. Combine flour, starch, baking powder. Add to the mixture and mix until combined.
  5. Transfer the dough to the plastic bag and chill in the fridge for 2h.
  6. In the meantime prepare your flowers.
  7. Roll out the dough. Cut the cookies and bake in pre-heated oven. 180ºC around 10 min.
  8. Press the flowers gently while the cookies are still hot. Let cool completely on the rack.
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