Cherry Blossom Cookies capture the flavour of spring and are an additional way to enjoy the pretty pink flowers.
The following is a simple sugar cookie recipe with Sakura essence added but you could use your favourite cookie recipe and add the cherry blossom petals to decorate.
- 90mL Unsalted butter
- 50mL Granulated sugar
- 2-3 drops Sakura Essence or use Vanilla Essence instead
- 1 pinch of salt
- 1 egg yolk
- 120mL Cake Flour (for almond flavour - you can substitute 40mL of the cake flour with some almond ground)
- Cherry Blossoms
- Fine Sugar to sprinkle on tope of baked cookies
Hanami is the Japanese traditional custom of enjoying the transient beauty of the cherry tree flowers. To celebrate Hanami outdoor picnic parties are held beneath the cherry trees.
I gathered the blossoms from a cherry tree in my garden. (I promise I did not pinch them from the public park we visited on the weekend.)
Preparing and Baking Instructions:
Beat the butter with salt until soft, add the granulated sugar and beat until light and smooth. Add the sakura (or vanilla) essence and egg yolk, beat to combine.
Pour the flour into the bowl and mix until moistened. Knead gently until smooth. Cover the dough with plastic wrap and store in the fridge for 1 hour.
Preheat over to 200°C
Line a baking tray with parchment paper. Roll the cookie dough until 6mm thickness. Use a cookie cutter to make your preferred shape.
Place the cookies on the baking sheet, and then decorate it with the cherry blossom petals on each cookie. Press the petals a bit to ensure they stick into the cookies.
Lower the oven temperature to 170°C and bake the cookies for 15 -20 minutes or until golden brown. Sprinkle with fine sugar when you remove them from the oven.
Cookies with pressed petals before being placed in oven.
The recipe I used was adapted from Bicil The Baker Blog ~ Sakura Cookies.
Enjoy this sweet taste of spring!