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Wildflower Shortbread Bunnies

Wildflower Shortbread Bunnies

Course Cake, Dessert
Keyword cookies, easter, edible flowers
Total Time 30 minutes
Servings 12 cookies


  • 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.