I love adding unexpected flavours like herbs and flowers to desserts. Rosemary chocolate cake, bay leaf custard, basil ice cream, lavender muffins, the list goes on. There’s something special about the combination of garden bounty with rich desserts that reminds me of my home on Vancouver Island, and it’s deep hippie roots. These little wholegrain shortbreads are just the type of thing you’d see in any gulf island farmers market or hippie dippy wholegrain cafe. They are rich and “buttery” (use equal amounts of dairy butter if desired), and melt in your mouth. For best results when using vegan (dairy free) butter, look for brands like Miyoko’s or ones that aren’t made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookies).
*Note I got my edible flowers from Whole Foods (in the herb section) plus some from my own garden. To learn more about edible flowers, check out this post.
- ¾ cup vegan butter
- ½ cup natural cane sugar
- 2 cups whole wheat pastry flower
- edible flowers
- Cream the sugar and vegan butter together until creamy and smooth
- Slowly add the pastry flour and mix just until combined (you maybe want to use your hands to help it come together at the end)
- Next take the dough and flatten it into a disk. Wrap with cling film and let chill in the fridge for at least an hour.
- After chilling, roll the cookie dough on a lightly floured surface to just over ½ cm (1/4 inch). Cute desired shapes (I used a 6½ cm round). Garnish each cookie with flowers and edible herbs. When all the cookies are decorate, lightly roll the rolling pin over the dough to make sure all the cookies are adhered. Chill the cookies for another 30 minutes.
- To bake, preheat the over to 180 C (350 F). Bake the cookies on a parchment lined tray for 8-12 minutes, depending on size, or until lightly golden. Let them cool on the cookie tray before moving to a wire rack. .
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