chocolate chip and orange cookies with edible flowers
these light and buttery cookies make fantastic wedding favours, as they are so very pretty and memorable - edible flower petals bake really well - perfect for a vintage tea party!
175 grams unsalted butter, at room temperature.75 grams icing sugar, sieved. 200g self raising flour, sieved. ½ teaspoon salt. tablespoon of grated orange zest. 60 grams plain chocolate, broken up into decent sized chunks. a selection box of greens of devon edible flowers - violas, pansies, borage all work really well.
preheat oven to 180°C/350°F/gas 4
cream the butter and sugar together until well blended, add the flour, salt and orange zest, then mix in the chocolate.
knead the dough until pliable, shape into a ball, wrap in cling film and put in the fridge for one hour.
roll the dough out to about ½ cm thickness, pressing the flowers into the top and rolling over them with the rolling pin to firmly embed onto the dough.
cut into any shape you fancy (I like hearts and stars) then arrange on a baking tray lined with baking parchment. bake in the preheated oven for about 10 minutes - take them out when the edges start to darken.
you will find them hard to resist when they are warm out of the oven, but it's OK - the cook is allowed at least a couple for testing purposes!