An elegant mix of floral-inspired sweets with cookies, mini cakes, and parfaits for festive occasions.
# Components:
→ Edible Flower Shortbread Cookies
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1/4 cup assorted edible flowers (e.g., violets, pansies, nasturtiums)
→ Lemon-Flower Mini Cakes
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup (1 stick) unsalted butter, softened
10 - 2 large eggs
11 - 2 tablespoons lemon juice
12 - 1 teaspoon lemon zest
13 - 1/2 teaspoon baking powder
14 - Pinch of salt
15 - 1/4 cup edible flower petals, for garnish
→ Honey Yogurt Parfaits
16 - 2 cups Greek yogurt
17 - 3 tablespoons honey
18 - 1/2 cup granola
19 - 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
20 - 1/4 cup edible flowers (e.g., chamomile, rose petals), for topping
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy, then blend in vanilla. Sift flour and salt, incorporating until dough forms. Roll dough to 1/4-inch thickness and cut into shapes. Press edible flowers gently onto cookies. Bake for 10 to 12 minutes until edges are lightly golden. Cool completely.
02 - Preheat oven to 350°F and grease a mini muffin tin. Beat butter and sugar until light, then add eggs one at a time. Stir in lemon juice and zest. Sift in flour, baking powder, and salt, mixing gently to combine. Divide batter evenly among muffin cups. Bake for 12 to 15 minutes until a toothpick inserted comes out clean. Cool and garnish with edible flower petals.
03 - Layer Greek yogurt, honey, and granola in serving glasses. Top with fresh mixed berries and edible flowers.
04 - Artfully arrange the shortbread cookies, mini cakes, and parfaits on a large serving tray. Garnish with additional edible flowers if desired. Serve immediately.
