# What You'll Need:
→ Edible Flower Shortbread Cookies
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1/4 cup assorted edible flowers (violets, pansies, nasturtiums)
→ Lemon-Flower Mini Cakes
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup (1 stick) unsalted butter, softened
10 - 2 large eggs
11 - 2 tablespoons lemon juice
12 - 1 teaspoon lemon zest
13 - 1/2 teaspoon baking powder
14 - Pinch of salt
15 - 1/4 cup edible flower petals, for garnish
→ Honey Yogurt Parfaits
16 - 2 cups Greek yogurt
17 - 3 tablespoons honey
18 - 1/2 cup granola
19 - 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
20 - 1/4 cup edible flowers (chamomile, rose petals), for topping
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy; incorporate vanilla. Sift in flour and salt, mixing until dough forms. Roll dough to 1/4-inch thickness and cut into shapes. Press edible flowers gently onto cookies. Bake for 10–12 minutes until edges turn light golden; cool completely.
02 - Preheat oven to 350°F and grease a mini muffin tin. Beat butter and sugar until light; add eggs one at a time, mixing well. Stir in lemon juice and zest. Sift together flour, baking powder, and salt, then fold into batter. Distribute batter evenly into muffin cups. Bake for 12–15 minutes or until a toothpick inserted in centers comes out clean. Cool and garnish with edible flower petals.
03 - In small serving glasses, layer Greek yogurt, honey, and granola. Top with fresh berries and edible flowers as garnish.
04 - Arrange cookies, mini cakes, and parfaits on a large serving tray. Garnish with extra edible flowers if desired and serve immediately.
