Prep
50 minCook
10 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 60 g butter, at room temperature | |
| 30 g icing sugar | |
| 1 teaspoon(s) vanilla extract | |
| 100 g all-purpose flour | |
| 1 egg white | |
| 15 edible flowers | |
| 1 tablespoon(s) granulated sugar |
| 1. | Beat the butter, icing sugar and vanilla extract for 3 minutes in a mixer on high speed, using the paddle attachment, until light and fluffy. |
| 2. | Lower speed to medium and add the flour. Beat for 2-3 minutes, until completely incorporated. |
| 3. | Transfer mixture to a sheet of plastic wrap. Wrap it well and refrigerate the cookie dough for 30 minutes so that it can rest. |
| 4. | Preheat oven to 170* C (338* F) Fan. |
| 5. | Remove cookie dough from refrigerator and remove wrap. |
| 6. | Lay out a sheet of parchment and dust with some flour. Place the cookie dough over it and lightly dust with flour. |
| 7. | Cover with a second sheet of parchment and roll out to a sheet that is 0.5 cm thick. |
| 8. | Use a 5 cm round cookie cutter and cut out 15 discs. |
| 9. | Use a spatula to transfer each cookie to a baking pan lined with parchment paper, making sure to leave enough space between them. |
| 10. | Brush each cookie with some egg white. |
| 11. | Place an edible flower over each cookie and brush with egg white again. |
| 12. | Sprinkle with granulated sugar and bake for 8-10 minutes. |
| 13. | When ready, remove baking pan from oven and allow cookies to cool for 40 minutes on a wire rack. The more they cool, the more they will harden. |
| 14. | Serve cold. |
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