The combination of cookies and flowers make a lovely and impressive treat that’s naturally beautiful and totally yummy. It’s important to use flowers that have not be sprayed by pesticides and that are known to be edible. For these cookies, I foraged carpet geranium, pansies, nasturtium, dianthus and calendula, and then added fennel seeds as a final touch.

Flowers make lovely designs

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W

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Step 1: Separate the Egg Whites

Separate one egg white from the yolk. Use your hand to prevent piercing the yolk with the egg shell. Put the egg white in a bowl.

Use only the white

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Step 2: Grind Sugar

Clean the coffee grinder of all coffee dust. Grind regular sugar until it is very fine. This will only take a couple of seconds in the grinder. A food processor can do this as well. You’ll be able to tell by sight when the sugar granules are smaller.

Tips

Superfine sugar, also known as caster sugar, is available for purchase at confectionary supply stores. If you use this sugar, you can skip Step 2.

Use a grinder to make sugar finer

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Gather your flowers and very gently separate the petals. Paint them with a thin layer of egg white. Make sure to cover all areas, even deep into the stem.

Cover petals with white of egg

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Step 4: Sprinkle with Sugar

Sprinkle with the superfine sugar all over the petal. Gently remove any bulky stems that may interfere with the flower laying flat.

Cover petal evenly with sugar

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Take off any stems

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Step 5: Air Dry

Lay petals gently on the drying rack. Let rest for about 8 hours, shifting slightly after a couple of hours so the petals don’t stick to the surface they are drying on.

Let petals cure

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What you need

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Combine the baking powder, flour, and salt in a bowl until all is evenly mixed.

Mix together dry ingredients

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In a stand mixer, combine the room temperature butter and sugar until it is fluffy. Add egg and vanilla.

Combine the wet ingredients

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Add flour mixture until well combined. Form into a ball and wrap in plastic. Refrigerate for an hour until firm.

Combine ingredients

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Preheat oven to 325 degrees. Roll out dough to ¼” thickness with a rolling pin. Cut out shapes with a round cup or cookie cutter.

Cut into Circles

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Transfer to a cookie sheets lined with parchment paper leaving an inch and a half between each cookie.

Arrange on Sheet

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Bake for 10-13 minutes until cookies are lightly golden brown on the edges. Let cool completely on a cooling rack before icing.

Turn out on cookie rack

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Separate an egg. Combine the white of one egg with two cups powdered sugar in the stand up mixer on medium until thick yet runny like white glue.

Combine sugar and egg white

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Flood cookies with icing then gently place flower petals in your desired pattern on the cookie. Tweezers help to keep it neat but a delicate touch can do just as well. Let dry for 4-5 hours. Voila! Keep in an airtight container. Consume within two weeks.

Decorate your cookies

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Tips

You could also add mint leaves or any other edible plants. Have fun experimenting!