Save It An elegant and vibrant assortment of spring-inspired desserts featuring edible flowers, perfect for entertaining or as a stunning centerpiece at any gathering.
This dessert tray always brightens up our gatherings and amazes guests with its beauty and flavor.
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
- For the 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 1012 minutes or until edges are lightly golden. Cool completely.
- For the 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 1215 minutes or until a toothpick comes out clean. Cool and garnish with edible flower petals.
- For the honey yogurt parfaits:
- Layer Greek yogurt honey and granola in small serving glasses. Top with fresh berries and edible flowers.
- To serve:
- Arrange cookies mini cakes and parfaits artfully on a large tray. Garnish with additional edible flowers if desired. Serve immediately.
Save It My family loves gathering around this colorful tray and sharing stories while enjoying these delicious treats.
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.
Nutritional Information
Calories 390 Total Fat 19 g Carbohydrates 49 g Protein 8 g per serving
Save It Enjoy this colorful dessert tray as a centerpiece and a treat your guests will remember.
Common Questions About Recipes
- → What flowers are safe to use for garnishing?
Choose only edible, pesticide-free flowers like violets, pansies, nasturtiums, chamomile, and rose petals to ensure safety and flavor.
- → Can the lemon zest be substituted?
Yes, orange zest can replace lemon zest in the mini cakes to add a different citrus aroma and sweetness.
- → How should the parfaits be prepared ahead of time?
Prepare the parfait layers and chill them in serving glasses. Add fresh berries and edible flowers just before serving to maintain freshness.
- → What is the best way to press flowers onto the shortbread?
Gently press edible flower petals onto the dough before baking to allow them to adhere and preserve their shape without damaging the petals.
- → Which beverages pair well with this dessert tray?
Light sparkling Moscato or floral herbal teas complement the delicate floral and citrus notes beautifully.