(Yields 4doz 1.5 inch cookies)
Ingredients
Butter (softened) ½ cup/ 113g
AP Flour 1 cup/ 120g
Icing Sugar 3 tbsp/ 38g
Sakura flower 2 tbsp/ 3g
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Method
- Line a baking sheet with silpat and preheat the oven to 150F.
- Rinse and spread sakura flowers on the silpat, and place in the oven to dehydrate for at least 2 hours or until dry.
- Put aside some dehydrated sakura flowers to be used to decorate the cookies. Chop up enough dehydrated sakura flowers to yield 1.5tbsp.
- Mix softened butter, ap flour, icing sugar and chopped dehydrated sakura flowers together with a mixer fitted with a paddle attachment. Mix until well combined and a dough is formed.
- Wrap dough in saran wrap and let it rest in the fridge for at least 1 hour.
- Preheat the oven to 325F. Remove dough out of the fridge and roll it out between two parchment papers to 4-5mm thick, cut into desired shapes and lightly press the leftover dehydrated sakura flowers onto the cookies.
- Place cookies 1 inch apart on a baking sheet lined with parchment paper and bake in the oven for 6-8 minutes or until golden. Enjoy!
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