# Components:
→ Edible Flower Shortbread Cookies
01 - 1 cup unsalted butter, softened (2 sticks)
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1/4 cup assorted edible flowers (e.g., violets, pansies, nasturtiums)
→ Lemon-Flower Mini Cakes
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup unsalted butter, softened (1 stick)
10 - 2 large eggs
11 - 2 tablespoons lemon juice
12 - 1 teaspoon lemon zest
13 - 1/2 teaspoon baking powder
14 - Pinch of salt
15 - 1/4 cup edible flower petals, for garnish
→ Honey Yogurt Parfaits
16 - 2 cups Greek yogurt
17 - 3 tablespoons honey
18 - 1/2 cup granola
19 - 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
20 - 1/4 cup edible flowers (e.g., chamomile, rose petals), for topping
# Preparation Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy, then mix in vanilla. Sift flour and salt, blend into mixture until dough forms. Roll dough to 1/4 inch thickness and cut into shapes. Press edible flowers gently onto cookies. Bake for 10 to 12 minutes until edges are lightly golden. Allow to cool completely.
02 - Preheat oven to 350°F. Grease mini muffin tin. Beat butter and sugar until light and airy. Add eggs one at a time, then incorporate lemon juice and zest. Sift in flour, baking powder, and salt; mix thoroughly. Divide batter evenly into muffin cups. Bake 12 to 15 minutes until a toothpick inserted comes out clean. Cool and garnish with edible flower petals.
03 - In serving glasses, layer Greek yogurt, honey, and granola. Top with fresh berries and edible flowers.
04 - Arrange shortbread cookies, mini cakes, and parfaits attractively on a large serving tray. Add extra edible flowers if desired. Serve immediately.
