This post will unlock your creativity when making this stunning pressed flower shortbread. These sweet treats are not only charming but they are giftable and belong at every occasion – especially Tea Parties and weddings.
You’ll learn the basic shortbread recipe, what flowers can be used, and how to achieve success when making these flower pressed shortbread.
What Is Flower Pressed Shortbread?
A Beautiful Twist on Classic Shortbread
Edible flowers add aesthetic and subtle flavor to traditional butter shortbread. Jazzing up buttery shortbread with colorful edible flowers turns it into something totally magical!
Why It’s Perfect for Any Occasion
Flower pressed butter shortbread is so versatile. Make them for celebrations, tea parties and Mother’s Day. Don’t forget, hand made floral sweet treats make the perfect gift.
How to Make the Best Flower Pressed Shortbread
Step-by-Step Recipe
Cut up room temperature Irish butter into chunks and add them to the food processor bowl.
Add the sugar. Close the lid.
Pulse for a minute or two until the 2 ingredients become creamy. (As it turns in the bowl, it looks ‘ropey.’)
Add the flour, just dump it in! Replace the lid.
Pulse again for a minute or two until a dough ball starts to form. Don’t try to get all of it in a ball of dough. Stop once you see the dough ball form.
Remove the dough from the food processor. Using a little flour, form the dough into a flattened ball ready to roll out and cut.
Roll out the dough to about ½ inch / 1 cm thickness. Use a floured wooden board or a silpat mat.
Use a 2½ inch / 6 cm cutter to cut the shortbread into discs.
Remove the excess dough away from the cut out discs.
Carefully place the flowers in the center of each shortbread disc. (Use food tweezers for precision)
Place a piece of parchment or wax paper over the shortbread.
With a rolling pin, gently and evenly press the flowers onto the dough.
Optional: Chill the shortbread for at least 30 minutes.
Place the shortbread in a preheated 325 degrees F / 160 degrees C for about 20 – 25 minutes until slightly golden.
Choosing the Right Edible Flowers
Flowers should be edible, slight / no flavor, pesticide free and preferably organic.
Choices include: chive flowers (they can impart some flavor so be warned!), begonias, nasturtiums, roses, lavender, violets, hibiscus, and calendula.
Buy edible flowers at larger supermarkets, you’ll find them in the salad and refrigerated vegetable section. Alternatively, buy flowers at a nursery or hardware store and check with an employee if they are edible. I like to grow mine from seed. The seed packets clearly mark edible flowers.
The best greenery to use as leaves and stems are carrot tops. They have a subtle sweetness. Other herbs such as oregano, thyme and rosemary and Italian parsley also work, but their flavor may overwhelm the delicate butteriness of the shortbread. These herbs can be gently removed prior to consumption.
Obviously, do not use toxic flowers such as foxglove, lily of the valley, daffodil, oleander, rhododendron, hydrangea and sweet pea.
Flowers that are edible but may not give the desired result, include borage and elderflowers.
Flavor Profiles of Edible Flowers and Shortbread Varieties
A Tip From Me
Tips for Perfect Flower Pressed Shortbread
- Use vibrant, small flowers for best aesthetics.
- Ensure flowers are edible and sourced safely.
- For bulky flower heads, brush with a little egg white to secure the flowers before pressing with a rolling pin.
- After baking, dust shortbread with superfine sugar for a sparkly effect.
- Do not exceed 325 degrees F / 160 degrees C for baking. A higher temperature will accelerate enzymatic browning and pigment degradation in delicate flower petals.
- If you are concerned about the high moisture content present in some flowers, such as marigolds, dehydrate them prior to applying them on the raw shortbread dough.
- Blue and purple flowers are more likely to turn brown.
- Brush delicate flower petals with sugar syrup or melted butter to act as a protective coating.
- If preferred, mix flowers directly into the shortbread dough where they act as an ingredient rather than a topping.
- To avoid flower petals being bitter, use young blooms.
- If the flower pressed shortbread needs to travel or if it will be gifted, then substitute 1 tablespoon of flour with 1 tablespoon of cornstarch (cornflour). This will help prevent cracking
Got Questions?
I’ve got answers – hopefully!
Grocery stores and farmers’ markets are your best bet. Failing that, go to a nursery and ask an expert which flowers are edible. Use botanical names (e.g., Viola tricolor for pansies) to ensure the flowers are edible. DO NOT pick roadside flowers that have been exposed to pollutants.
No, be careful, not all flowers are edible. Refer to the section a ‘Choosing the right edible flowers‘ above.
Always store shortbread of any type in a metal biscuit tin, like this one. Tupperware type containers will cause shortbread to go soft. Stored this way, it will last 1-2 weeks. Freeze undecorated (without flowers) shortbread for up to 3 months.
Yes, use vegan butter or coconut oil, but the texture and taste will be different.
Use parchment paper to cover the shortbread. Then using a rolling pin, gently and evenly press the flowers onto the dough.
Enjoy your delicate, buttery shortbread with a floral touch! Now that you have the recipe, step by step instructions and tips how to be a successful baker of flower pressed shortbread, why not make some. I’d love to see how they turn out!
Tag @prepareandserve with your creations on social media!
Which edible flower matches your shortbread vibe?
Additional Shortbread Recipes
Pressed Flower Shortbread
Equipment
Ingredients
321 recipe: Use a measuring jug for these quantities. For the metal 9 inch pan.
- 12 oz all purpose flour
- 8 oz butter 2 sticks
- 4 oz sugar
- 2 dozen edible flower heads
Instructions
- Cut up room temperature Irish butter into chunks and add them to the food processor bowl. Add the sugar. Close the lid.
- Pulse for a minute or two until the 2 ingredients become creamy. (As it turns in the bowl, it looks 'ropey.')
- Add the flour, and replace the lid.
- Pulse again for a minute or two until a dough ball starts to form.
- Remove the dough from the food processor. Using a little flour, form the dough into a flattened ball ready to roll out and cut.
- Roll out the dough to about ½ inch / 1 cm thickness. Use a floured wooden board or a silpat mat.
- Using a 2½ inch / 6 cm cutter to cut the shortbread into discs.
- Remove the excess dough away from the cut out discs.
- Carefully place the flowers in the center of each shortbread disc. (Use food tweezers for a precision)
- Place a piece of parchment or wax paper over the shortbread.
- With a rolling pin, gently and evenly press the flowers onto the dough.
- Chill the shortbread for at least 30 minutes.
- Place the shortbread in a preheated 325 degrees F / 160 degrees C for about 20 – 25 minutes until slightly golden.
Video
Notes
- Use vibrant, small flowers for best aesthetics.
- Ensure flowers are edible and sourced safely.
- For bulky flower heads, brush with a little egg white to secure the flowers before pressing with a rolling pin.
- After baking, dust shortbread with superfine sugar for a sparkly effect.
- Do not exceed 325 degrees F / 160 degrees C for baking. A higher temperature will accelerate enzymatic browning and pigment degradation in delicate flower petals.
- If you are concerned about the high moisture content present in some flowers, such as marigolds, dehydrate them prior to applying them on the raw shortbread dough.
- Blue and purple flowers are more likely to turn brown.
- Brush delicate flower petals with sugar syrup or melted butter to act as a protective coating.
- If preferred, mix flowers directly into the shortbread dough where they act as an ingredient rather than a topping.
- To avoid flower petals being bitter, use young blooms.
- If the flower pressed shortbread needs to travel or if it will be gifted, then substitute 1 tablespoon of flour with 1 tablespoon of cornstarch (cornflour). This will help prevent cracking.
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