# What You Need:
→ Edible Flower Shortbread Cookies
01 - 1 cup unsalted butter, softened
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 (such as 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
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 (such as chamomile, rose petals), for topping
# How To Make It:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy, then incorporate vanilla. Sift in flour and salt, mixing 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. Let cool completely.
02 - Preheat oven to 350°F and grease a mini muffin tin. Beat butter and sugar until airy. Add eggs one at a time, then stir in lemon juice and zest. Sift in flour, baking powder, and salt, mixing to combine. Distribute batter evenly in muffin cups. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Cool and garnish with edible flower petals.
03 - Layer Greek yogurt, honey, and granola in serving glasses. Top with fresh berries and edible flowers.
04 - Artfully arrange the cookies, mini cakes, and parfaits on a large tray. Garnish with additional edible flowers if desired and serve immediately.
