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Clover Classic Edible Flower Cookies

Clover Classic Edible Flower Cookies
Recipe by: Ilhaam Banoobhai
Serves: 24 cookies
Cooking Time: 30 minutes

INGREDIENTS
1 3/4 cups cake flour
1/4 cup white sugar
3/4 cup butter
1/2 tsp ground cardamom
edible flowers of your choice
1 cup castor sugar for dusting

To serve
Serve with a generous amount of Clover Classic Custard

METHOD
Mix flour and sugar together and cut the butter into flour with a pastry blender or knife. I put everything into my food processor and blend it until it resembles fine breadcrumbs. If you have a stand mixer, knead until the dough comes together in a soft ball. I use my hands, it takes some time to come together, but don’t worry, it will be very crumbly in the beginning. Roll out dough in-between two sheets of greaseproof paper. Leave to cool in fridge for about 5 minutes and then cut out rounds with a cookie cutter. Place one flower or two - or break them up (anything goes) on each cookie. Place greaseproof paper over flowers and lightly roll over them with a rolling pin to make the flowers stick. Place carefully on non-stick mat and bake in the oven for 180ºC until the edges are light brown. Sprinkle castor sugar over the cookies as soon as they come out of the oven and allow to cool on a cooling rack. Serve with Clover Classic Custard.


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