# What You'll 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 (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
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
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar until light and fluffy; mix in vanilla. Sift together flour and salt, then combine with butter mixture to form dough. Roll dough to 1/4-inch thickness and cut into shapes. Gently press edible flowers onto cookies. Bake 10–12 minutes until edges turn light golden. Cool completely.
02 - Preheat oven to 350°F and grease a mini muffin tin. Beat butter and sugar until light and fluffy; add eggs one at a time. Stir in lemon juice and zest. Sift in flour, baking powder, and salt; mix until combined. Divide batter evenly among muffin cups. Bake 12–15 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 mixed fresh berries and edible flowers for garnish.
04 - Artfully arrange shortbread cookies, mini cakes, and parfaits on a large tray. Garnish with additional edible flowers as desired. Serve immediately.
