Blossom Flower Cookies
These sweet little Blossom Flower Cookies are just as cute as they are delicious! Soft, buttery, crumbly cookies shaped into beautiful flowers and finished with Milkybar Buttons for a creamy white chocolate centre. They’re the perfect springtime bake to celebrate the blooming blossom trees or experiment with colours to bake a variety of different flowers. Yellow for buttercups, purple for pretty pansies, red for poppies... whatever suits the season. You can totally play around with the flavour too, try swapping the vanilla extract for lemon, almond, cherry or orange extract. – the options are endless!
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Ingredients
- 80 grams Unsalted butter or vegan baking block
- 50 grams Caster sugar
- 1 teaspoon Vanilla extract
- 1 medium Egg
- 180-200 grams Plain all-purpose flour
- Pink food colouring light and dark shades or adjust amount to make two tones
- 10 Milkybar Buttons (sharing bag)
- Cooking spray for greasing the glass
Instructions
- Preheat your oven to 160°C fan (180°C conventional / 350°F). Line a large baking tray with greaseproof paper.
- In a mixing bowl, cream together the butter, sugar and vanilla extract until pale and fluffy. Beat in the egg, then stir in 180g of flour to form a soft, smooth dough.80 grams Unsalted butter or vegan baking block, 50 grams Caster sugar, 1 teaspoon Vanilla extract, 1 medium Egg, 180-200 grams Plain all-purpose flour
- Scoop out 1/2 teaspoon portions of dough and roll them into 10 marble-sized balls using your hands. These will be the centres of your flower cookies. Set them aside.
- Divide the remaining dough into two equal portions. Place each in a separate bowl. Add a few drops of food colouring to each dough, remember to add more to one dough to make two different shades of pink. Mix with a spatula or your hands until the colour is evenly distributed. If the dough feels too soft or sticky to handle, add 10g extra flour to each dough and mix again until it’s easier to work with.Pink food colouring
- Roll the pink doughs into marble-sized balls: 30 balls from the light pink dough. 30 balls from the dark pink dough.
- On the lined tray, arrange six pink dough balls in a ring – alternate between light and dark pink for a petal effect. Place one plain ball in the centre of each ring to complete the flower shape. Repeat until you have 10 flowers, leaving space between each for spreading.
- Lightly grease the base of a glass with cooking spray and gently press down each cookie to squish the petals together.Cooking spray
- Use your index finger to gently indent each petal. Then, with a toothpick, press a deep line into each petal for added detail.
- Bake the cookies for 10 minutes, until slightly puffed and just set around the edges.
- As soon as the cookies come out of the oven, press a Milkybar button into the centre of each. The warmth will melt the chocolate slightly, helping it stick.10 Milkybar Buttons (sharing bag)
- Leave the cookies on the tray to cool completely before lifting them off – they’ll firm up as they cool. Enjoy!