Your Cart is Empty
Enjoy 21% off with code DRAGON at checkout ~ sale ends oct 31
Flower-powered, gluten-free and DELICIOUS.
Easy to whip together with only a few ingredients, this recipe makes a simple shortbread cookie base to which you can add your favorite edible flowers and share with everyone!
Paired with a delicious cup of hot tea for the cold winter days, these tiny treats will fill you and your holiday guests with pure love and happiness! If you have the Flowerevolutionbook on hand, you can find this recipe on page 378!
2 cups almond meal
6 tablespoons softened butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
Handful of dried flower petals {like rose, lavender or jasmine}
*Makes about 2 dozen cookies.
2 tablespoons honey
2 tablespoons coconut cream
1 dropperful of your favorite flower elixir {we used Infinite Love}
Using a fork, mash together the butter, almond meal, maple syrup and vanilla extract. Once it’s smooth and well mixed, add in and evenly mix the flower petals of your choice ~ we used dried rose petals + lavender for these cookies, but next time we are going to try rosemary or lilac! See full list of edible flowers on page 376 in Flowerevolution.
Place the dough on a piece of plastic wrap in the shape of a log, about two inches in diameter. Wrap it all up and place it in the fridge to set for 1 hour.
When you're ready, preheat the oven to 350 degrees and take the dough out of the fridge. Smooth out the roll, remove the plastic and slice it up into ¼ inch cookies.
Place the cookies on a cookie sheet covered in parchment paper and bake for 12 to 14 minutes. When the cookies look golden, they are ready!
Once they cool down, mix the coconut cream, honey + your favorite elixir in a small bowl. With a spoon, drizzle the glaze over all of the cookies. If you’d like, you can sprinkle some more petals on top!
What are some of your favorite flower-infused holiday recipes?
