This recipe is so simple. All you need to do is make the dough a night before if you want to get that extra soft crinkle in your cookies.
Just make sure that you have the butter out of the fridge atleast an hour before u start making these cookies. The right temperature of butter should be blood temperature. That is when you touch the butter it should be as the same temperature as your finger. It should hold its shape and yet it should be soft to touch. Mix all the ingredients using an electric hand mixer. Wrap it in a cling wrap and leave it in the fridge for the night.
Next day remove the cookie dough from the fridge and let it rest for atleast half hour . In the meantime wash the edible flowers thoroughly. And put them in between two sheets of baking paper. Use a heavy book to press them down. Throw some flour on the work station and using a rolling pin smooth out the dough into a flat disc of 1 mm thickness. Use a cookie cutter to cut circles. Dab it in flour every time you cut the cookies. Line them at a distance on the parchment paper and pop them back in the fridge for atleast 15 mins. Preheat your oven to 190 degrees. Bake them for 7 to 8 minutes. Remove the tray and transfer the cookies onto a cooling tray. Press the edible flowers onto the still hot cookies and sprinkle some superfine sugar on top. Let it cool down. The cookies are ready to eat. These cookies are so buttery and the scent of butter and pansies just lifts up your entire kitchen. You can bake the flowers in the cookies too but they don’t retain their original colour.