Spring is slowly kicking it. Like every year, I made my first batch of Wild Garlic Pesto already and I watching the botanical world around me coming back to live. Easter is just around the corner and it was more than time to add some Easter recipes to my small collection. And these Wildflower Shortbread Bunnies are a great way to celebrate spring in a pretty tasty way.
But first of all, I am have to confess that I am not a great cookie baker. Yes, you heard it. The food blogger said it. I have always admired my grandmother who made cookies to absolute perfection. It is so important to get all the measurements right and the baking time has to be strictly accurate. If you don’t stick to the exact recipe, well, your cookie might either be burned, too hard, or not sweet enough.
I am a slob in the kitchen. That’s why I prefer cookie recipes that require few ingredients and are fool-proof for non-cookie-pro’s like me. So let me count: 3 ingredients is all it takes to make these Wildflower Shortbread Bunnies. Flour, melted coconut oil and your preferred sugar. I love Erythritol (in Germany we call it birch sugar too). It tastes like sugar and you can swap it for usual sugar without adjusting the measurements. I have also used it in raw baking for example for these raw cookie dough and it worked wonders.
Have you ever used edible flowers in your baking or cooking before? You really should! I am a huge fan and I love to decorate my smoothie bowls, salads and sandwiches with them. Nothing beats a good sprinkle of edible flowers. I always order mine from a small organic farm in Germany. These keep for months and don’t loose color at all. In summer, I grow my own edible flowers on the balcony but the dried flowers are perfect for all year round. Just make sure you go for the organic version as you do not want any pesticides in your food.
Are you making some Easter sweets this year? Inspire me and share some of your recipes in the comments!
Wildflower Shortbread Bunnies
- 1 cup flour
- 1/4 cup sugar of your choice
- 1/2 cup coconut oil (melted)
- 1 tsp vanilla essence
- 100 g white vegan chocolate
- 1 handful edible flowers
- Preheat the oven to 160 degrees Celsius.
- Mix the melted coconut oil, sugar and flour with a hand mixer. The dough shouold be soft but you should still be able to form a ball with your hands.
- Roll out the dough between 2 sheets of baking paper so the dough doesn't stick to the rolling pin.
- Cut out the desired shapes using a cookie cutter. Repeat until the dough is all used up.
- Bake the cookies for 15 minutes but keep a good eye on them. In general, you want your shortbread rather underbaked than overbaked.
- Let the cookies cool for 15 minutes.
- Melt the white chocolate in a double boiler and spread it carefully onto your shortbread bunnies.
- Now carefully dip them in a mix of your edible flowers. Let the cookies chill for 10 more inutes before eating so the chocolate can harden properly.