Pin Recipe An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This recipe was a hit at our family gatherings, bringing beauty and delight in every bite.
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.
Pin Recipe Making these desserts always brings the family together, to admire and enjoy the beautiful creations.
Notes
Pair with a sparkling Moscato or floral herbal tea. Parfaits can be prepped ahead and chilled until serving.
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.
Pin Recipe This spring flower dessert tray is a guaranteed showstopper at your next event, combining taste and beauty effortlessly.
Recipe FAQs
- → What flowers are safe to use for decorating?
Use only edible, pesticide-free flowers such as violets, pansies, nasturtiums, chamomile, and rose petals to ensure safety and flavor compatibility.
- → Can I substitute lemon zest in the mini cakes?
Yes, orange zest can be used as an alternative for a different citrus note and flavor variation in the mini cakes.
- → How do I store the dessert tray if not serving immediately?
Keep the assembled tray chilled and covered in the refrigerator. Parfaits are best prepared ahead and chilled, while cookies and cakes can be stored in airtight containers.
- → What beverages pair well with this dessert assortment?
A sparkling Moscato or a floral herbal tea complements the delicate flavors of the desserts and edible flowers nicely.
- → Are there any allergen considerations to keep in mind?
This dish contains dairy, eggs, gluten, and possibly tree nuts from the granola. Always verify ingredient sources for allergy safety.