• For the Shortbread

  • 250g Kerrygold Pure Irish Salted Butter
  • 125g Castor Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Finely Grated Lemon Zest
  • 325g Flour
  • 25g Cornflour
  • To Decorate

  • 1 Egg White (lightly beaten)
  • A variety of edible flowers and herbs e.g. pansy, viola, lavendar, rose, geranium


These delicate cookies make for a beautiful edible gift. They have a rich and buttery flavour with just a hint of lemon. Use any edible flowers and herbs that you like to decorate the cookies.


  • Carefully rinse the edible flowers and set aside to dry.
  • Add the softened butter, castor sugar, vanilla extract and lemon zest to a large bowl. Cream together with an electric or stand mixer for 3-4 minutes, until light and fluffy.
  • Stir the flour and cornflour together, then add gradually to the creamed mixture. Mix until just combined (do not overmix).
  • Bring the dough together with your hands and divide into two flat discs. Wrap in clingfilm and refrigerate for 1 hour.
  • Preheat the oven to 160°C and line two baking sheets with greaseproof paper.
  • Working with 1 disc of dough at a time, roll out on a lightly floured surface to 3mm thick. Use a fluted round cutter (approx. 6cm in diameter) to cut the dough into rounds and carefully place onto the lined baking tray. Repeat this process with the remaining dough.
  • Bake each tray for 10 minutes, then remove from the oven. Brush the back of the flowers with egg white, then press onto the shortbread making sure it is well-stuck. Bake for a further 2-4 minutes, until the cookies are turning golden.
  • Allow to cool on the tray for a few minutes, then remove to a cooling rack and leave to cool completely.
  • Store in an airtight container for up to 5 days.

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