Save An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This assortment has become a favorite at our family gatherings, brightening the table and delighting guests with fresh floral flavors.
Ingredients
- Edible Flower Shortbread Cookies: 1 cup (225 g) unsalted butter, softened, 2/3 cup (80 g) powdered sugar, 2 cups (250 g) all-purpose flour, 1/4 tsp salt, 1 tsp vanilla extract, 1/4 cup assorted edible flowers (e.g., violets, pansies, nasturtiums)
- Lemon-Flower Mini Cakes: 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (115 g) unsalted butter, softened, 2 large eggs, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp baking powder, pinch of salt, 1/4 cup edible flower petals, for garnish
- Honey Yogurt Parfaits: 2 cups (500 g) Greek yogurt, 3 tbsp honey, 1/2 cup granola, 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries), 1/4 cup edible flowers (e.g., chamomile, rose petals), for topping
Instructions
- Shortbread Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream butter and powdered sugar together until light and fluffy. Mix in vanilla. Sift in flour and salt, mixing until the dough forms. Roll out dough to 1/4-inch thickness Cut into shapes. Gently press edible flowers onto cookies. Bake 10 12 minutes or until edges are lightly golden. Cool completely.
- Lemon-Flower Mini Cakes:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin. Beat butter and sugar until light. Add eggs, one at a time. Stir in lemon juice and zest. Sift in flour, baking powder, and salt. Mix to combine. Divide batter among muffin cups. Bake 12 15 minutes or until a toothpick comes out clean. Cool and garnish with edible flower petals.
- Honey Yogurt Parfaits:
- Layer Greek yogurt, honey, and granola in small serving glasses. Top with fresh berries and edible flowers.
- Assembly:
- Arrange cookies, mini cakes, and parfaits artfully on a large tray. Garnish with additional edible flowers if desired. Serve immediately.
Save Our family loves gathering around this vibrant tray, sharing stories and enjoying the delicate floral flavors together.
Required Tools
Mixing bowls, electric mixer, baking sheet and parchment paper, rolling pin and cookie cutters, mini muffin tin, serving tray, parfait glasses or small bowls
Allergen Information
Contains dairy, eggs, gluten (wheat), and possible tree nuts (in granola). Check all flower sources and granola ingredients for allergens.
Nutritional Information
Calories: 390. Total Fat: 19 g. Carbohydrates: 49 g. Protein: 8 g per serving.
Save This dessert tray adds a stunning floral touch to any occasion and is sure to impress your guests.
Recipe FAQs
- → What types of edible flowers are best for this dessert tray?
Choose pesticide-free flowers like violets, pansies, nasturtiums, chamomile, and rose petals to ensure safety and enhance flavor.
- → Can I substitute lemon zest with other citrus flavors?
Yes, orange zest works well as an alternative, adding a sweeter, mellow citrus note to the mini cakes.
- → How should the shortbread cookie dough be rolled for best results?
Roll the dough to about 1/4-inch thickness to ensure even baking and a tender yet crisp cookie texture.
- → What is the best way to layer the honey yogurt parfaits?
Alternate Greek yogurt, honey, and granola in small glasses, finishing with fresh berries and edible flowers for an appealing look and balanced flavor.
- → How far in advance can these desserts be prepared?
Shortbread cookies and mini cakes can be baked a day ahead and stored airtight; parfaits should be assembled shortly before serving to maintain freshness.
- → What beverage pairings complement this floral dessert tray?
Sparkling Moscato or floral herbal teas enhance the delicate floral flavors and offer refreshing contrast to the sweets.