# What You Need:
→ 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 blend in vanilla. Sift in flour and salt, mixing until dough forms. Roll dough to 1/4-inch thickness, cut into shapes, and gently press edible flowers onto each piece. Bake 10–12 minutes until edges are lightly golden. Cool completely.
02 - Preheat oven to 350°F and grease a mini muffin tin. Beat butter and sugar until light and fluffy. Add eggs one at a time, incorporating fully. Stir in lemon juice and zest. Sift flour, baking powder, and salt, then combine with wet ingredients. Distribute batter evenly in muffin cups. Bake 12–15 minutes until a toothpick inserted comes out clean. Cool and garnish with edible flower petals.
03 - Layer Greek yogurt, honey, and granola in serving glasses. Top with mixed berries and edible flowers for garnish.
04 - Display shortbread cookies, mini cakes, and parfaits attractively on a large tray. Garnish with additional edible flowers if desired and serve immediately.
