How to make Edible Flower Cookies.
60 grams unsalted butter, softened
30 grams confectioners' sugar
100 grams flour
Cream the butter until smooth. Add in confectioners' sugar and mix until well incorporated.
Add flour and mix well.
Roll into a cylinder and cover with plastic wrap and refrigerate for 30 minutes.
Take the dough out and slice into 7 mm discs. Place the cookies onto a baking sheet lined with parchment paper.
Brush on egg white onto cookie surface. Place edible flower on top.
Pour egg white on top of the flower and press down gently with the back of a spoon. Repeat with the rest of the cookies.
Bake for 13-15 minutes at 170 degrees C.