Using flowers and herbs in the kitchen can improve the taste and benefits in our food. We always have to make sure that the plants we are using are for sure edible.
I picked the flowers and herbs around the garden; calendula, nasturtium, wild marjoram, mint, roses, sweet wormwood, rosemary, St John's wort, yarrows, daisies, red clover, chicory, thyme, Jupiter's sage, berries, hemp…
Ingredients:
- 239 g of margarine (at room temperature)
- 50 g of powdered sugar
- 260 g all-purpose flour
- 1 teaspoon of vanilla extract
- half a teaspoon of salt
- lots to of edible flowers and herbs
Preparation:
- Beat the margarine with an electric mixer. Add sugar and vanilla extract and whip it until creamy.
- Sift flour and salt through a sieve into a separate bowl.
- Start adding, spoon by spoon, salted flour to the creamy margarine and combine it together with a spatula, or electric mixer, until you get a crumbly mixture. At this point you should form a ball out of it with your hands.
- Place a ball of dough on the baking paper and mold it into a brick. Place it in the fridge for 1 hour.
- When the dough is cooled, cut it with a sharp knife 1,5-2 cm thick.
- Decorate cookies with flowers and herbs, slightly pressing them into the dough.
- Place them in the preheated oven to 180 ⁰C for about 15-20 minutes.
