Mum’s Candied Flower Sugar Cookies
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar, plus more for dusting
2 3/4 cups all-purpose flour
1/8 teaspoon kosher salt
36 small edible pansies or other edible flowers
1 large egg white
225g unsalted butter, room temperature
2/3 cup caster sugar, plus more for dusting
2 3/4 cups plain flour
1/8 teaspoon sea salt flakes
36 small edible pansies or other edible flowers
1 large egg white
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Makes
Make-Ahead:
The cookie dough can be made up to 2 days ahead, wrapped tightly and refrigerated, or frozen up to 1 week. The cookies can be stored in an airtight container at room temperature for up to 2 days.
Make-Ahead:
The cookie dough can be made up to 2 days ahead, wrapped tightly and refrigerated, or frozen up to 1 week. The cookies can be stored in an airtight container at room temperature for up to 2 days.
Preheat the oven to 350°F. Position the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper and set aside.
Using an electric stand mixer fitted with the paddle attachment beat the butter and sugar in the bowl on medium speed for about 2 minutes, or until light and creamy. Reduce the speed to low, add the flour and salt, and mix for about 1 minute, or just until the dough comes together. Divide the dough in half, form each into a disc and wrap the discs separately in plastic wrap. Refrigerate for about 1 hour, or until the dough is firm.
Let the dough stand at room temperature for about 5 minutes, or until pliable. Working with one disc at a time, roll out the dough between 2 sheets of parchment paper to a 1/4-inch thickness. If the flowers are small, use a 1 3/4-inch round cookie cutter. If the flowers are a little larger, use a 2 1/4-inch round cookie cutter. Keep in mind that the cookies will expand about 1/4-inch throughout baking. Cut the rounds as closely together as possible. Repeat to roll and punch the other half of dough. Gather the dough scraps and re-roll to form more cutouts. Arrange the cookies 2 inches apart on the prepared baking sheets. Refrigerate the cookies for about 10 minutes or until chilled.
Bake, switching positions of the sheets from top to bottom and front to back halfway through baking, for 12 to 14 minutes, or until a pale golden. Lower the oven to 325°F. Transfer the cookies to wire racks to cool completely.
Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes. Using scissors, cut the stems off. Be careful not to cut too far down so the flower won’t break apart. Turn the flowers over to finish drying.
In a small bowl, whisk the egg white and 1 tablespoon of water until well blended. Lightly brush the tops of each cookie with the egg mixture. Place 1 flower on each cookie and lightly brush the flowers all over with the egg wash. Sprinkle the cookies with sugar and return to the baking sheets. Bake the cookies for an additional 5 minutes, or until the flowers have dried onto the cookies. Transfer the cookies to the cooling rack.
Preheat the oven to 175°C (155°C fan-forced). Position the racks in the upper and lower thirds of the oven. Line two baking trays with baking paper and set aside.
Using an electric stand mixer fitted with the paddle attachment beat the butter and sugar in the bowl on medium speed for about 2 minutes, or until light and creamy. Reduce the speed to low, add the flour and salt, and mix for about 1 minute, or just until the dough comes together. Divide the dough in half, form each into a disc and wrap the discs separately in plastic wrap. Refrigerate for about 1 hour, or until the dough is firm.
Let the dough stand at room temperature for about 5 minutes, or until pliable. Working with one disc at a time, roll out the dough between 2 sheets of baking paper to a 6mm thickness. If the flowers are small, use a 4.5cm round cookie cutter. If the flowers are a little larger, use a 5.5cm round cookie cutter. Keep in mind that the cookies will expand about 6mm throughout baking. Cut the rounds as closely together as possible. Repeat to roll and cut the other half of dough. Gather the dough scraps and re-roll to form more cutouts. Arrange the cookies 5cm apart on the prepared baking trays. Refrigerate the cookies for about 10 minutes or until chilled.
Bake, switching positions of the trays from top to bottom and front to back halfway through baking, for 12 to 14 minutes, or until a pale golden. Lower the oven to 160°C (140°C fan-forced). Transfer the cookies to wire racks to cool completely.
Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes. Using scissors, cut the stems off. Be careful not to cut too far down so the flower won’t break apart. Turn the flowers over to finish drying.
In a small bowl, whisk the egg white and 1 tablespoon of water until well blended. Lightly brush the tops of each cookie with the egg mixture. Place a flower on each cookie and lightly brush the flowers all over with the egg wash. Sprinkle the cookies with sugar and return to the baking trays. Bake the cookies for an additional 5 minutes, or until the flowers have dried onto the cookies. Transfer the cookies to the cooling rack.
