Dior Flower Cookies

Before you start preparing this recipe, it is really important that your butter is at room temperature before you start.  We recommend that you take it out of the fridge the night before cooking.

Using a KitchenAid mixer, beat together the butter, salt, vanilla, sugar and almond butter with the dough paddle attachment at medium to high speed. The mixture should look light in colour and fluffy, about 90 seconds. Then sieve the flour and in 3 to 4 stages add it to the mixer. Mix until the dough comes together on medium speed, about one minute again. If it’s too crumbly add a few drops of water at the time and mix for 20 seconds, repeat if necessary. If the dough is too wet, add more flour 10 grams at the time.

Pre-heat your oven at 160 Celsius degrees with fan or 180 without fan.

Remove the dough with a spatula onto a piece of parchment paper. Roll out until you have a 1 cm thick sheet of cookie dough. Cut using a 6cm cookie cutter and transfer each cookie onto a tray lined with parchment paper. You can repeat this step for the scraps until you have used the whole dough.

Once the cookies are all on a tray, decorate with fresh edible flowers, herbs and petals. We found our beautiful wild flowers at Helvetiaplatz market. Place a second sheet of parchment paper on the top of the cookies and lightly press the dough using a rolling pin. One super important step is to first freeze or cool the cookies by transfer it to the freezer or to a fridge if you don’t have enough space in your freezer. If not chilled or frozen the cookies will spread and the flowers will get brown.

Bake the cookies first for 7 to 8 minutes, then turn the tray and bake for another 4 to 5 minutes.  Oven temperature and times may vary so keep an eye on the first batch. The cookies should show golden sides but should not be completely golden. Remove from the oven and allow to rest for 15 minutes. For a perfect finish, using the cookie-cutter stamp, cut out the cookies right after baking to make them all uniform. This will also remove any unwanted brown edges or defects. Completely cool the cookies, sprinkle more sugar and store in a dry place.

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