What food most says Spring to you? For us, it’s shortbread. We don’t know what it is, but the turning of the season makes us crave these buttery, flakey treats so we just had to share our favorite recipe!
With the simple addition of edible flowers, these classic cookies are instantly made into a feast for both the eyes and the tastebuds. Make them gluten-free, dairy-free, paleo or..none of the above - any way you go they’re sure to impress your Easter guests!
Edible Flower Honey Shortbread Cookies
These delicious cookies are perfect for spring time and can be made both dairy-free and gluten-free! Use grass-fed butter for a paleo option.
- ½ Cup Vegan Butter Or Grass-fed Butter
- ½ Cup PRI Manuka Honey 5+
- 2 Tsp Vanilla Extract
- 1.5 Cups Cassava Flour (Add In 1 Tbsp At A Time If Needed)
- ¼ Tsp PRI Fine Sea Salt
- 1 Egg (Egg White Only) + 1 Tbsp Cold Water
- 1-2 Packages Of Edible Flowers
- In a stand mixer using the paddle attachment, combine softened butter with manuka honey and vanilla. Whisk until the butter and honey are incorporated. You will need to scrape down the sides continuously.
- Next, add in the cassava flour and sea salt and continue beating until a dough ball forms. If the batter is too wet add 1 tbsp of cassava flour at a time, if it’s too dry at 1 tbsp of honey at a time.
- Place the dough ball in plastic wrap and let it chill for at least 20 minutes.
- Preheat the oven to 350F. Place parchment paper or a silpat mat on two baking sheets.
- Roll out the dough on parchment paper and use a cookie cutter for your desired shape. The cookies should be at least ¼ inch to ⅜ thick.
- Place them on the baking sheets spread out, but these cookies will not spread.
- Whisk the egg whites of one egg with 1 tbsp cold water. Use a brush to brush on the egg wash on the cookie and then place an edible flower on top. Finish with more egg wash to seal it in.
- Bake for 12 to 14 minutes, or until the edges become golden.
- Finally, let the cookies cool on a wire rack and enjoy!