Delicious lilac cookies

Spring is a frenzy! I barely have time to pick, test, cook, photograph, and finally enjoy my recipes before the flowers fade. You can imagine how much the whole family enjoys them. Last weekend, I made a batch of lilac cookies that are as BEAUTIFUL as they are GOOD !

I'll reveal the recipe just after the photos, to whet your appetite.

If the lilacs have already disappeared from your gardens, don't hesitate to vary the pleasures with pansies, nasturtiums, or even lavender!

 

Ingredients: (for about twenty cookies)

For the dough:

  • 3 beautiful clusters of lilac flowers
  • 125g of flour
  • 110g of diced butter
  • 100g of sugar
  • 1 egg
  • ½ sachet of yeast
  • 1 pinch of salt

For the icing:

  • 40 flat pressed lilac flowers
  • 1 lemon juice a pinch of salt
  • icing sugar to adjust
  • a small piece of beetroot (for color)

1. Start by taking about forty lilac flowers, without the green stem, and press them between two sheets of paper under the weight of a large book for at least 30 minutes.

2. In a bowl or in a food processor, combine the flour, sugar, egg, yeast, and salt. Add the diced butter and the remaining lilac flowers.

3. Form a ball and flour (the dough is sticky). Flatten the dough into a disc about 2 cm thick and let it rest in the refrigerator for at least 30 minutes.

4. Preheat the oven to 180° and roll out the dough thinly (a little less than 1cm thick). Cut out the cookies with a cookie cutter and bake for 10 minutes in the middle of the oven.

5. Meanwhile, prepare the icing by adjusting the amount of sugar until you get a smooth, slightly thick texture. Add a small piece of beetroot to give it a pink tint and remove it when the " perfect shade of pink " is achieved.

6. Frost the cookies and add the pressed lilac flowers before the frosting sets.

Enjoy and don't forget, you can easily substitute lilac with rose petals, nasturtiums, pansies, violets, lavender... The list is so long... so many BEAUTIFUL & GOOD choices around us!

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