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Spring Shortbread

If you've seen any of my work, you'll know how much I love tiny flowers. I use them in all my essential oil blends, my chakra balancing blends and bath-ik potions are all made with dried flowers from my garden. The garden is a magical place, and adding flowers to my products is just part of my magic.

So you can imagine how excited I was to discover another use for my flowers! These shortbread are made especially for spring, and don't they look incredible. You might not want to eat them. Hehe.

These cookies are gluten free too, which only adds to my excitement because that means more of the family can enjoy them.


  • 325g gluten free plain flour

  • 1 tspn salt

  • 200g butter, chilled & cut into small cubes

  • 125g golden caster sugar

  • 2 tspns vanilla extract

  • 2 large egg yolks

  • Zest of 1 lemon, or for an alternate flavour, try orange

  • Edible flowers, washed*


Put the flour in a food processor with the salt and blitz to combine. Add the butter and pulse until the mixture resembles breadcrumbs.

Add the sugar, vanilla, egg yolks and lemon zest, and pulse again until it's a smooth dough.

Remove the dough from the food processor, and without touching it too much, bring it together into a ball, wrap it in glad wrap and place it in the fridge for at least an hour.

Preheat the oven to 160C fan forced and line 2 large baking trays.

Place the dough onto a lightly gf floured surface and roll out to a thickness of about 5mm. Using a circle cookie cutter, cut as many circles as you can and place them on the baking tin, leaving room between each biscuit to spread as it cooks. Bunch up the offcuts, and repeat the rolling and cutting process until you've used as much dough as possible.

Decorate the cookies, by pressing one or two edible flowers into the middle of each one.

Bake for 20 minutes until biscuits are pale golden at the edges. Transfer to a wire rack to cool.


* edible flowers can be purchased, but take a look in your garden, you might be surprised what you find. Flowers that are safe to use in your cooking include clover, daisies, citrus blossoms, dandelions, hibiscus, honeysuckle, lavender, violets, lilac, and roses.

The Enchantress


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