I reminisce the summer of 2017. It was a rather sultry one, the roaring flood of sunshine almost inciting in me a particularly intense pining for winter & it’s entourage. The sun blazed fiercely, as if compensating for its absence in the coming months. Walking, an activity that normally takes precedence for the husband & me, was shunned without second thought. We hopped into Toronto’s streetcars in temptations of the slightest respite.
One such morning, I stood amid parallel seats,one hand desperately clasping the overhead strap, gazing out the window as scenes hurried by like a movie in fast forward. One scene however, stood still; a signpost reading , ‘Toronto Flower Market’. The duration of the halt hardly amounted to anything but it was ample enough for me to peer out the window and spot happy Torontonians, each one gently clutching a bouquet of blooms and behind them, a sea of flowers. I vowed to return the next day.
And return we did the next morning, spending a couple of hours strolling the bylanes of this little market, acquainting ourselves with unfamiliar flowers, chatting up with vendors and being stunned by the gamut of freshness. We carried wrapped bouquets of hydrangeas in a matte magenta, a gigantic bloom of Dahlia in ivory and wonder of wonders, mini pumpkins on a stick! Aside from this haul, we met a friendly and talented florist who introduced me to the Nasturtium, an edible flower in bright warm hues. She explained that they would blend brilliantly in salads. I purchased them instantly and employed their vibrancy to decorate a salad and a simple Maple-Pecan cake. Thanks to the flower market and a kind florist, Allison, since then, I’ve always been on the lookout for edible flowers and Toronto’s farmers markets are kind enough to treat us to them especially when the weather turns warm. This time, instead of just plopping them on a cake, I’ve attempted to incorporate the magic of Nasturtium into cookies.
The cookies I’ve shared with you today are simplistic and highlight the presence of these beautiful edible blooms. Nasturtium literally means ‘nose twist’ and are known to have a peppery taste. The cookies are delicate, light, eggfree as always, savory and easy to put together. You can choose to add other herbs as well; I’ve added a sprinkle of thyme and lavender.
Let’s get to the recipe.
RECIPE FOR EDIBLE FLOWER COOKIES(EGGFREE)
Makes 20 cookies
1/4 th cup unsalted butter(softened at room temperature)
1.5 tsp sugar
2 tbsp plain yogurt( extra tablespoon only if necessary)
1/2 tsp salt
1 cup all purpose flour/sifted whole wheat flour
A large handful of organic Nasturtium flower petals or more(feel free to experiment with other organic flower petals as well)
A sprinkle of Thyme and Lavender
– In a bowl, cream the butter and sugar using a hand whisk.
– Then add the flour, salt, thyme leaves, lavender & yogurt. Very gently bring all the ingredients together into a dough.(If the dough is dry add just a little more yogurt)
– Transfer the dough into a large sheet of plastic wrap and cover. Refrigerate for an hour.
– In the meantime, preheat oven to 350F and line a cookie sheet with parchment paper.
– Remove the chilled dough from the plastic wrap and roll using a rolling pin to a thickness of a little more than 1/4th inch. Then place the flower petals on top and press very gently. Roll once again(gently) to a thickness of 1/4th inch. (Tip- I place plastic wrap on the dough and then roll to avoid sticking)
-Using a 2 inch cookie cutter, cut and place the individual cookies on a parchment.
-Repeat the process until all the cookie dough is used.
– Bake for around 18-22 minutes and cool completely.(If much time is spent rolling and cutting cookies, and the dough has completely softened, place the cut and arranged cookies in the refrigerator for about 10 minutes before baking)