Shortbread with Edible Flowers.

About 6 months ago I started selling edible flowers that I grow on our farm I have always loved edible flowers and even used them in recipes on this blog at times like this Saffron Mango Lassi, Flower Power Salad and this recent Summer squash caprese salad. On a facebook conversation with a famous local chef, I asked if he needed greens or flowers for the restaurant and he replied that the only flowers he buys are edible.  This started me thinking and over the months I have had so much fun growing different seasonal edible flowers and selling to local restaurants and bakeries. I have learnt when best to harvest and how to store and deliver to ensure freshness. As a solo farmer I quickly learnt its hard to grow enough produce for farmers markets and so many are doing this well locally. We also have a few chickens that we enjoy I thought I would be able to sell eggs, I have here and there but you really need lots of chickens to do this also their production goes up and down with the seasons. Now they have been molting and laying a lot less. 

If you follow Ladybird Farm on facebook or Instagram you will see we have a fun selection of chickens, all different breeds and sizes we got the first hens from my daughters class and raised them from chicks these have had babies themselves now. What fun to see them go broody and hatch little chicks. 

I made these shortbread cookies with the kids recently and we decorated them with pressed edible flowers. I have pressed a few to extend shelf life as the season is winding down now and to be honest will more than likely end after this weekends frost. 

Ingredients:

• 5 oz butter diced and a little extra for greasing
• 8 oz of plain flour and some for dusting
• 4 oz sugar
• 1/4 cup of confectioners sugar to make a light icing to stick on the edible flowers.
• pressed edible flowers, viola work great be sure to use only pressed edible flowers grown with no pesticides and herbicides organically. A simple flower press works great and it only takes 1-2 weeks in the press. 

Method:

1. grease a baking tray with butter
2. sieve the flour and rub in the butter with fingers until it looks like bread crumbs
3. mix in sugar and make a firm dough
4. roll it out onto a floured surface to about 1 inch thickness and use cookie cutters for desired shape, 
5. sprinkle with sugar and bake at 350 for 15-20 minutes until lightly golden
6. once the cookies have cooled, mix confectioners sugar about 3 tablespoons with about 1/4 cup of water to make a light icing. 
7. coat the cookies with the icing and decorate with the edible flowers. These would be wonderful for the holidays.  Also kids love helping make them.

Have a wonderful Thanksgiving and thanks so much for stopping by.

Hugs 

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