Making Flower Cookies: A Fun Idea for a Screen-Free Afternoon or Evening

In our family home, we chose to plan screen-free evenings to expose the children to activities beyond screens. Last Thursday, I decided to make flower cookies with them.

At first, they thought it was a little strange that we decorated the cookies with flowers from our garden.

I explained to them that they were edible perennial woodland violets. My favorite garden flowers. I’ll write a blog post about these beautiful flowers another time. For now, I’d love to share the recipe we used to make these cookies.

INGREDIENTS

• 75 g butter, at room temperature

• 50 g sugar

• 40 g almond flour

• Pinch of salt

• 25 g egg, beat the egg first and then weigh out 25 g

• 120 g flour

• 1/2 tsp vanilla extract

• Edible flowers, 30 pieces

SUPPLIES

• Measuring cup

• Mixer

• Round cookie cutter

• Cling film

• Baking tray

• Baking paper

• Mixing bowl

• Scale

METHOD

1. Beat the butter until soft for 5 minutes. Then add the sugar and continue mixing.

2. Add the 25 g egg and mix again.

3. Then add the almond flour, flour, vanilla extract, and a pinch of salt.

4. Knead until you have a ball of dough. Wrap the ball in cling film and let it rest in the refrigerator for about 30 minutes.

5. Preheat the oven to 170°C.

6. Take a sheet of baking paper and place the dough on it. Place a second sheet of baking paper on top of the dough. Roll over it with a rolling pin until the dough is about 3 mm thick.

7. Cut out circles and decorate with the edible flowers. You can briefly roll over them again with the rolling pin so the flowers are pressed slightly flat into the dough. You may need to use the cookie cutter again afterward.

8. Place the cookies on a baking tray lined with baking paper and bake them in the oven for about 10 minutes, until the edges turn golden brown.

9. Let them cool on a cooling rack.