Flower Sugar Cookies
Prep time: 35 min
Makes 1 big cookie
30g icing sugar
70g all-purpose flour
30g powdered milk
1 tsp vanilla
fresh herbs and edible flowers, for decoration (for example: pansies, violas, dianthus, borage, blossoms, etc...)
Pre-heat the oven to 150C/ 300F.
Mix together soften butter and icing sugar until light and smooth.
Add in sifted flour and powdered milk, then mix well.
Add in vanilla.
On your table or countertop, put the dough on top of a parchment/ baking paper and cover it with another piece of parchment/ baking paper.
Use a rolling pin, roll the dough in between 2 parchment/ baking papers to 1cm thickness.
Set aside the dough in the fridge for 5 minutes.
Take a medium-sized bowl and trace the cookie dough with a knife, or cut the dough into one big square, whichever you prefer.
Decorate your cookie dough with fresh herbs and edible flowers, with Namjoon in mind.
Press the herbs and flowers with the rolling pin onto the dough (just enough so they're pressed flat into the dough), make sure your dough is not too stretched.
Bake the cookie for 15-20 minutes or until the edges are slightly golden brown. Remove from the oven, let cool and enjoy!