“The world laughs at flowers,” said Emerson. Loria Stern I strongly agree. I first tasted her plant-encrusted cuisine at a retreat in North Cali a few years ago.food teeth her canvas.
When I received Loria’s cookbook, eat your flowers, devoured each flower-encrusted page in last week’s email. From Caper Flower Vegan Kale with Her Dressing Her Caesar to Raw Her Cashew Her Floral Her Cheesecake, Loria’s mission is to inspire others to explore and be creative in the kitchen. Giving is obvious. “Bright colors, complex flavors, not to mention nutritional and medicinal additions,” she says.
In honor of last month’s cookbook launch, Loria is here to share the recipe that made her Insta-famous: her flower-pressed shortbread cookies. Keep scrolling for Loria’s tips for making these flower cookies, as well as ideas for using plants of all shades.
For me, food is an art, should do it Experience it with all your senses.
Your culinary and creative work excites the senses of your readers. Where did this desire to go beyond taste come from?
I have always believed that life should be enjoyed with all five senses. We all experience emotions, and emotions are inspired by sensations. I believe that’s what makes a work of art. And for me, food is art, should do it Experience it with all your senses.
You write that growing up in Ojai influenced your love of nature and your approach to cooking. What are your tips for adopting this slower, more thoughtful, food-focused lifestyle?
I believe that there is nature to be enjoyed everywhere. Deserts, snowy mountains, tranquil lakes, idyllic parks, cliffs and crashing waves. Deliberately taking time out of your busy life to spend time in nature wherever you are.
Both your book and your cooking are testaments to the limitless creativity found in food. What’s a small, easy way to get inspired by food?
There are multiple ways. First, try different recipes to really identify them, then incorporate different ingredients to vary the taste. The second is to focus on seasonal ingredients and try recipes related to that ingredient.
What is an accessible way to bring flowers into my kitchen?
I am a big proponent of heading to your local farmers market and meeting your farmer. I grow edible flowers. My recommendation is to go to the Farmer’s Market, meet the farmers (especially the cute ones) and ask if you can buy some edible flowers. you!
What is your favorite flower for cooking and baking?
That is a very difficult question to answer! Rose petals, calendula, bachelor buttons, violas, pansies, and a few others. The reason I love baking with these is because they produce vibrantly colored and vibrant baked goods.
Loria’s Tips for Making Shortbread Flower Cookies
The flavor of edible flowers and herbs are beautifully blended into the buttery shortbread dough. Begonia adds apple-like tartness, while viola flowers amplify the natural sweetness. In the recipe below, I used a variety of botanicals, but some of my favorites are the lush looking pea tendrils. Hibiscus and maple leaves are reminiscent of autumn. Soft green herbs and freeze-dried peppercorns to celebrate the holidays. Don’t be afraid to get creative and mix and match your favorite flowers and herbs.look [below] Some of my favorite combinations. Pressing whole flowers into the dough can overwhelm the flavor of the cookie, so petals, small flowers, and soft stems work best here.
In Victorian times in the 1800s, it was common to attach edible flowers to cookies. After the cookies were baked, they were coated with egg whites with crystallized flowers for longevity. Instead, I choose to pin the plants by pressing them into dough and freezing them, then baking the cookies with the flowers in place. The recipe is easy to make in bulk as it is much more effective at preserving herbs. You can also make these beautiful treats vegan (using our vegan cookie recipe, of course). , is a beautiful way to add another dimension to the pressed flower element.
How to decorate shortbread flower cookies
combination of flavors
Try these easy, flavorful alternatives to shortbread dough! Choose pressed botanicals that enhance the color of the dough. Contrasting colors often look great.
Matcha Alfalfa: Mix ¼ cup (20 g) matcha powder into the flour and mix until the color is even, then add to the blender. Use fresh pressed wheatgrass (instead of vanilla extract).
Turmeric Lemon: Add 1 tablespoon lemon zest along with the butter and substitute fresh lemon juice for the vanilla extract. Mix 3 tablespoons (15g) of turmeric powder into the flour and stir until the color is even, then add to the blender.
Raspberry Rose: Substitute rose water for vanilla extract. Replace 63g of cake flour with 50g of raspberry powder and stir until the color is even, then add to the blender.
Blueberry: Use blueberry extract instead of vanilla extract. Replace 63 g of flour with 50 g of blueberry powder and replace 32 g of flour with 20 g of blue spirulina or butterfly pea powder. Stir until the color is uniform before adding to the blender. Add 1/2 cup (13 g) of freeze-dried blueberries to the batter.
Charcoal: Add 3 tablespoons (15 g) of activated charcoal powder to the flour and stir until the color is even, then add to the blender.
Get inspired by the colors and flavors of the season with these decorations.
Fall: Opt to press cookie dough with edible maple or hibiscus leaves instead of colorful flowers.
Winter: Use bright greens such as carrot tops, chervil, thyme, tarragon, and freeze-dried pink peppercorns, and decorate them like holly branches and small wreaths.
From “Eat Your Flowers” by Loria Stern. Copyright 2023 by Loria Stern. Published by William Morrow, imprinted by HarperCollins Publishers.