# Components:
→ Edible Flower Shortbread Cookies
01 - 1 cup 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 (e.g., violets, pansies, nasturtiums)
→ Lemon-Flower Mini Cakes
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup 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 (e.g., 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, then mix in vanilla. Sift flour and salt into mixture and combine until dough forms. Roll dough to 1/4-inch thickness and cut into desired shapes. Press edible flowers gently onto cookies. Bake 10 to 12 minutes until edges are lightly golden. Cool fully.
02 - Preheat oven to 350°F. Grease a mini muffin tin. Beat butter and sugar until light. Incorporate eggs one at a time, then stir in lemon juice and zest. Sift together flour, baking powder, and salt; mix into wet ingredients. Distribute batter evenly in muffin cups. Bake 12 to 15 minutes or until a toothpick inserted comes out clean. Let cool and garnish with edible flower petals.
03 - Layer Greek yogurt, honey, and granola in individual serving glasses. Top with fresh berries and edible flowers to finish.
04 - Arrange shortbread cookies, mini cakes, and parfaits elegantly on a large tray. Garnish with additional edible flowers as desired and serve immediately.
