How to Make Beautiful Floral Cookies Step By Step


Photo courtesy of Dr Oetker

It’s easier than you think to make beautiful floral cookies. Dr Oetker make wonderful ingredients to help you make your baking more delicious, more beautiful and a lot more fun. Earlier this year I attended a Baking Trends workshop hosted by Dr Oetker where I watched demonstrations by celebrated pastry chef Claire Clark. I was excited to learn that Claire has worked with Dr Oetker once again, making free online video tutorials available to help everyone create beautiful baking easily in their own kitchens. There are tutorials available for macaroons, eclairs and mini meringues as well as these beautiful Rose Petal Cookies and Pain de Gene.

I’ll share the recipe for the cookies here so you can get all the ingredients together, and then I’ll link to the video at the end of this post so you can get the real low down on how to make these gorgeous cookies for yourself, your family and friends.

Floral Cookies with Crystallised Rose Petals

Makes 15 cookies

For the shortbread cookies
225 grams plain flour
75 grams caster or superfine sugar
1 Dr Oetker vanilla pod
150 grams unsalted butter, at room temperature
Flower shaped cookie cutter

To make the rose petal decorations
1 fresh organically grown rose (be sure it has never been sprayed with pesticides)
Dr Oetker egg white powder
caster or superfine sugar

To decorate
Dr Oetker glucose
Dr Oetker pink sugar sprinkles
Dr Oetker ready to roll icing
Dr Oetker Gel Food Colour in pink
Dr Oetker wafer butterflies

First, make the rose petal decorations.

Take the fresh rose and separate the petals, discarding any that are torn or damaged.

Make up a little egg white powder as per the instructions on the pack to make a liquid egg white. Gently wipe each petal with a damp cloth. Brush each petal with the liquid egg white using a pastry brush.

Ross each petal gently in the caster or superfine sugar and place on a tray lined with parchment or waxed paper. Leave in a warm place for at least 3 hours to dry.

Now make the cookies.

Preheat the oven to 350ºF (180ºC/Gas mark 4).

Sift the flour into a large mixing bowl and add the caster sugar. Using a sharp knife slit the vanilla pod open length ways and scrape out the seeds with the tip of the knife.

Add the seeds to the bowl along with the butter. Using an electric mixer with the paddle attachment on a low speed combine the butter with the dry ingredients to make a dough.

Shape the dough into a ball and flatten out slightly. Roll out on a lightly floured surface to about 1 cm (half an inch) thick. Use a flower cutter to cut out 15 flower shapes, re-rolling the dough where necessary.

Place the cookies on a baking sheet and bake for 15 minutes, then turn the baking sheet around a continue baking for 10 minutes until the shortbread is golden brown. (Watch the shortbread carefully the first time you make these as oven temperatures can vary radically and you don’t want them to burn.) Remove the cookies from the oven when they are golden brown, leave on the baking sheet to cool and then follow the method below to finish them.

To Decorate

Colour a little ready to roll icing pink and using the same flower shaped cutter you used to cut out the cookies, cut out 15 icing flowers. Attach the icing to the cookies with a little glucose.

Using a little ready made icing attach the dried rose petals as shown in the video.

Place the cookie on a piece of parchment paper and brush the base with a little of the liquid egg white and sprinkle with sugar sprinkles. To remove excess sprinkles pick up the cookie and shake away gently; they will simply fall back on to the parchment paper.

Attach a wafer butterfly to each cookie with a little glucose to finish.

Shared with Foodie Friday at Rattlebridge Farm, Food on Fridays with Ann Kroeker, Friday Food at Momtrends, Foodie Friday at Simply Living with Diane Balch, Friday Favorites at Simply Sweet Home, Mouthwatering Monday at A Southern Fairytale, The Bulletin Board at Mrs Happy Homemaker, Inspire Me Monday at Create with Joy, My Meatless Monday at My Sweet and Savory

The 21st Century Housewife has not been compensated for this post. We did receive samples.

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Article by April Harris

April has written 1291 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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