Edible Pansy Shortbread Cookies
Summer is just around the corner, and if you’re looking to enjoy a delicious treat this summer that incorporates ingredients directly from your garden (and look absolutely beautiful too!), then look no further than edible pansy shortbread cookies! I don’t know about you, but whenever I think about cookies, I typically think about cooler weather and getting cozy at home – but I want to change that! Cookies should be enjoyed year-round if you ask me, and in this recipe, I’m going to share a few tips & tricks to ensuring you can safely enjoy these adorable little flowers on your shortbread cookies this summer.
Before we start, let’s talk about edible pansies, and the fact that while pansies are edible, I wouldn’t eat ones from a grocery store that aren’t labeled “edible” or “organically grown”. Not every type of pansy should be eaten! If you’re going to make these cookies, ensure that you’ve purchased an edible variety. You can purchase starts or seeds from a local garden centre or farmer’s market. If you’re unsure, ask! The last thing we want is to eat a flower that can make us sick, or ingest unsafe chemicals that have been sprayed on them.
When growing edible pansies in my garden, since I’m located in zone 9, I like to grow them in my kitchen herb garden from fall to spring, however, they can also be planted in the spring if you live somewhere that flowers won’t grow over the winter. Now, let’s jump into this recipe!
Ingredients
1 cup of unsalted butter (2 sticks), room temperature
3/4 cup granulated sugar (a little extra to sprinkle on top)
2 cups all purpose flour
1 tablespoon pure vanilla extract
Assorted fresh edible pansies or voilas
Instructions
Wash your edible pansies, and gently pat dry with a tea towel (my favourite is from Ten & Co., seen above- use code purposeful15 for 15% off at checkout!)
Put the sugar and soft butter into the bowl of a food processor and pulse to combine. Ensure it’s completely combined.
Add the flour and vanilla extract, pulse about 10 times. Run the machine briefly, just until the dough comes together into a lump (or lumps!).
Turn the dough onto a floured surface and bring together into a smooth, flat disk. Wrap in plastic & refrigerate until firm enough to roll (about 1 hour – longer isn’t always better!).
While the dough is chilling in the fridge, remove stems from the pansies, and place on a large sheet of waxed or parchment paper. Place another sheet on top, and then weigh it down with a baking tray or other large flat surface, and weigh it down with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you’re making in advance. While your pansies are being pressed, preheat your oven to 325°F.
Roll out your dough to a 1/8-to-1/4 inch thick, and cut out with a cookie cutter. I used both a 2 inch cookie cutter for mine. I rolled pansies on top of the dough and baked them into it. It worked great but note the pansies shrink a bit!
Bake your cookies in batches, going 1 tray at a time. I like to put them on a silicone mat to easily remove for cooling down. Note: shortbread cookies will not brown along the edges, they will be pale when they’re done baking.
Remove the tray from the oven. Sprinkle some granulated sugar on top, and then place the cookies on a rack to cool completely. Enjoy!
This recipe can also be done with edible violas as well. The main difference between edible pansies & violas is purely the size (pansies are typically a bit larger!). If you want to make your cookies larger I would suggest you use pansies, and if you’d like smaller cookies, violas would be your best choice. Let me know in the comments below if you’re going to make, or have made these cookies – I’d love to know how you enjoyed them!
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