I’ve been playing with edible flowers to top my shortbread cookies. Here at Saffron Cottage we use calendula petals, viola, pineapple sage petals, & pansies.
After trial & error I’ve found only the delicate petals & flowers work well.
I pick the flowers fresh but dry in the morning, remove stems and press flowers between two layers of grease proof paper, then sit books on top to press them flat.
As soon as I remove shortbread cooked from oven I gently lay one of my flowers on top, the heat of the cookies bond to the delicate flower.
A bit fiddly but so worth the beautiful cookie on the plate.