Super easy to make and lots of fun for kids. They are very easy to make!
½ teaspoons Baking Powder
150 grams Plain Flour
60 grams Butter
40 grams Sugar
1 whole Egg Beaten
1 teaspoon Vanilla Essence
15 Tablespoons Strawberry Jam
Preheat oven to 200 C degrees.
Mix baking powder and flour, sift well.
In a mixing bowl, cream the butter and sugar, beat well .
Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
Cover the dough and refrigerate for one hour or until easy to handle.
On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
You need three cookie cutters for this (one flower shaped cookie cutter that is about 2 -1/2 inches across, the second needs to be a circle that is about 1 inch across, and the third should be a circle that is about 3/4 inch across).
Using the flower shaped cookie cutter, cut 15 cookies. Next using the second round shaped cookie cutter, cut 15 more round cookies. After that, take the round cookies and cut a round shape out of the middle of that cookie using the third cutter. Now separate the middle, smallest size round.
Next brush the medium sized cookie circle with some of the remaining beaten egg, then place that over the top of the flower cookie.
Place cookies in a greased muffin tray. Place one tablespoon of jam in the middle of the inner circle of each cookie. Bake 8 minutes until light golden. I’ve done this in the photo above.
Serve and enjoy.
step by step photos
They say April showers bring May flowers. Even though we haven’t seen much sunny weather this spring, this fun floral cocktail is sunshine in a glass.This recipe is courtesy of Pernod Ricard lead mixologist Kevin Denton.
The delicate and beautiful zucchini flower was once discarded by many… can you imagine? This is a real stand-alone dish, no accompaniments required — just a glass of wine and an appetite. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
Entertaining for the holidays? ‘Tis the season for cocktail parties, but master-mixing custom drinks, one by one, for each of your guests is a full-time job, and that’s no fun. One French-inspired solution is easy, sweet, and delicious: a Champagne and St-Germain elderflower liqueur Winter Flowers Punch, big enough to present in a decorative bowl for guests serve themselves. Simply make one batch to have ready when guests arrive, and another batch to keep chilled in the fridge until needed. Whether it’s served in cups or stemmed flutes, it’s a party in a glass.
As beautiful and seductive as the film it was inspired by, these decadent flower fritters arouse the feelings of romance that Christian Vincent's film, Haute Cuisine, revolves around. This classic French dish fries edible acacia flowers in a light and easy batter.
Always in bloom, these cheerful cookie flowers make a fun activity, and treat, for the whole family. Using our refrigerated chocolate chip cookie dough, you can create your own special flower to bake, decorate, and share.
Sugar cookies are simple to make. Everyone’s favorite. Try this recipe.
* 3 cups All-purpose Flour
* ½ teaspoons Salt
* 1 teaspoon Baking Soda
* 1 cup Unsalted Butter
* 1 cup White Sugar
* 2 whole Eggs
* 2 teaspoons Vanilla
* 2 whole Egg Whites
* 2 teaspoons Lemon Juice
* 3 cups Icing Sugar
* Food Coloring And Candy Sprinkles, Optional For Decoration
In a medium-sized bowl whisk together the flour, salt and baking soda. Set aside.
In the bowl of your stand mixer, using your mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Next wrap the dough in a piece of plastic wrap and refrigerate for about one hour or until firm enough to roll.
On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin.
Cut out shapes using a 2 1/2 inch flower-shaped cookie cutter. Should make about 30 cookies; re-roll the scraps of dough as you go. Place cookies on parchment paper-lined baking sheets.
Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes. Preheat oven to 350 F and place rack in center of oven.
Next bake cookies for about 8-10 minutes or until the edges are just starting to brown. Remove from the oven and let them cool.
After that in the bowl of your electric mixer, beat the egg whites with the lemon juice. Add the icing sugar and beat on low speed until smooth. Add food coloring, if desired.
Now place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. Place a piece of candy in the center of the cookies. I’ve done in the photo above.
Serve and enjoy.
If you’re having a spring or summer wedding, you may want to consider this cocktail, which is refreshing and aromatic. Lime and basil are a sharp and refined combination, a great pairing for your nuptials. Consider this cocktail as your wedding's signature drink.
As Beppino always loved to show me, both the female and the male zucchini produce flowers and they are easy to distinguish. The male flower is at the end of a long stalk, which is attached to the stem of the plant, whereas the female flower is attached to the courgette itself. Male flowers are easier to use in this recipe, as you can hold the stalk while you dip the flower in the batter, but both types taste equally delicious. In either case, check the flowers on the inside for bugs before starting, and always remove the pistil, which tastes bitter.
Click here to see An Italian Cookbook with Heart and Soul.
Every summer, I look forward to certain vegetables and fruits that cannot be bought at any other time of the year. Zucchini flowers are one such treat! I love them so much that this year I decided to plant zucchini next to my herb garden just to harvest the flowers. Unfortunately, our neighborhood’s very fat and happy groundhog thought it was a good idea, too! He has eaten most of my plants, leaving me only sad leafless stems. So I guess I’ll be heading back to my farmers market for them all summer long…
See all appetizer recipes.
This Irish whiskey cocktail, created by PDT bartender John de Barry, is light, floral, aromatic, and elegant. "It's a bit of a Bee's Knees variation, with lots of floral ingredients since they'll be popping up soon," says PDT owner Jim Meehan.
Click here for New York City's Best Irish Whiskey Cocktails.