Earl Grey Stained Glass Floral Cookies Vegan Gluten Free

Speckled with earl grey tea these shortbread cookies are the perfect treat for spring! A glass ‘window’ filled with edible flowers makes these a beautiful cookie for sharing or gifting that everyone is sure to love!

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The Ingredients

• Bob’s Red Mill 1:1 Gluten Free Flour. I have not tried this recipe with other 1:1 gluten free flours though others may work as long as there is xanthan gum included.
• Almond flour. Almond flour helps to make the cookies less dense.
• Agave or maple syrup. For this recipe I used agave syrup mainly because I wanted to keep the cookies a light color. Maple syrup can be subbed but the cookies may turn out a bit darker,
• Coconut oil. Coconut oil helps to give the cookies a flakey texture.
• Earl grey tea. Use your favorite earl grey tea. I use a double bergamot earl grey from a tea bag. Make sure that it is a coarse grind. If it is too powdery it will turn the cookies a grey color.
• Almond extract. Just a small amount of almond extract compliments the flavor of earl grey. Make sure not to add too much!
• Edible flowers. They are the star of the show! Make sure to purchase edible flowers that are from a reliable source who grow them specifically for eating. Never pick flowers from gardens or fields as you don’t know what chemicals or animals may have contaminated them. I’ve listed some common edible flower types below in the blog post.
• White sugar. White sugar keeps the candy ‘window’ light in color. Organic cane sugar can be used but the window will have a darker more yellowish color.
• Light corn syrup. Corn syrup helps to make the sugar less sticky.
• Lemon oil. This is optional if you would like to flavor the sugar ‘window’.

How To Make The Cookie Dough

The cookie dough is quite simple. It’s a mixture of all purpose gluten free flour, almond flour, coconut oil, agave syrup, almond extract and earl grey tea.

1. Mix the two flours until there are no clumps.
2. Mix the wet ingredients and pour into the dry.
3. Form it into a ball and sprinkle in the earl grey tea.
4. Let it cool in the fridge for 30 minutes.
5. Roll the dough and cut out your cookies.
6. Transfer them to the baking sheet and cut out the center cookies.
7. Bake in the oven for 12 minutes.

How To Make The Stained Glass Window

Sugar work is not as daunting as it seems! With the right preparation and equipment it can be quite simple and quick to make, with results that will wow! The equipment that is needed is:

• Heavy bottom pot. Non-sticks pots should not be used since they are not meant for high heat. A stainless steel or copper pot with a lip or spout for pouring is the best option.
• Candy thermometer. I use the Thermapen One which is not specifically for candy making but it’s very easy to use, accurate and easy to clean. It’s my go-to thermometer.
• Pastry brush. A pastry brush dipped in water is needed to wipe down the insides of the pot as the sugar cooks. This prevents sugar crystals from forming, which look like white specks in the sugar when it cools. To have clear ‘glass’ using a pastry brush is must.

When working with sugar it’s important to have all of your tools prepared and for this case your cookies and flowers should ready to go too. Sugar work needs to be done carefully but quickly. If sugar sits too long it will become too thick to pour. And always remember to never touch the hot sugar. If it drips from the pot resist the urge to wipe it off with your fingers, it will burn! Depending on your work surface you may want to lay out some parchment paper in case there are drips.

The steps to make the stained glass windows are:

1. Prepare all of your tools, cookies and flowers before starting.
2. Melt the sugar and water together in a pot.
3. Add the corn syrup, drop of oil and stir.
4. Watch carefully as it comes to a boil so it doesn’t boil over.
5. Wipe the insides of the pot with a damp pastry brush periodically as it cooks.
6. Once the sugar reaches 290°F take it off the heat and let it sit for a few minutes.
7. Carefully pour the sugar into the cookie windows.
8. Use tweezers to top with dried flowers.

Edible Flowers

Edible flowers are what really make these cookies special! Not only are they visually gorgeous but many edible flowers contain beneficial nutrients and antioxidants. However there are some important things to consider when using edible flowers for baking:

• When purchasing edible dried flowers make sure to get them from a reputable source who grows flowers specifically for eating.
• Never pick flowers or leaves from gardens or fields as you don’t know what chemicals or animals may have contaminated them.
• Edible flowers should only be eaten in small quantities. Large quantities can cause digestive upset.
• Many flowers that are completely safe for human consumption can be harmful to our pet friends.
• Some flowers, especially ones with thick stems or petals can have an earthy or bitter taste when eaten on their own.

Common Edible Flower Varieties

• Pansy/Violas
• Nasturtiums
• Chamomile
• Lavender
• Marigold/Calendula
• Borage
• Hibiscus
• Roses
• Cosmos
• Jasmine
• Snap dragons
• Dandelion
• Elderflower
• Corn flowers

Why You Will Love These Cookies

✓ Perfect for spring

✓ Beautiful for sharing and gifting

✓ Lightly flavored with earl grey tea

✓ Great for people with allergies or dietary restrictions

✓ Completely vegan and gluten free

Looking For More Cookie Recipes?

• Coconut Bird Nest Cookies
• Autumn Almond Cookies
• Matcha Christmas Tree Cookies
• Double Chocolate Tahini Cookies
• Cherry Blossom Almond Flour Cookies
• Lemon Ginger Easter Egg Cookies
• Gingerbread Stained Glass Cookies

I’ve been thinking about making these cookies for months now and I’m so glad that I finally did and that they worked out! With Mother’s Day just around the corner I can’t think of a sweeter gift. Even if you have never worked with candy before, with the right guidance it can be a fun and creative endeavor. If you try making these cookies at home I’m sure you will feel the same satisfaction and delight. I hope that you enjoy these and happy eating always!

Earl Grey Stained Glass Floral Cookies Vegan Gluten Free

Speckled with earl grey tea these glass cookies with edible flowers are a beautiful spring treat!

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Chill Time:30 minutes mins

Total Time:1 hour hr 25 minutes mins

Course: Cookies,

Cuisine: Gluten-free, Vegan

Keyword: earl grey, stained glass, edible flowers

Servings: 12

Calories: 83kcal

Author: Laura Kitamura

Ingredients

Cookies

• 1 cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup agave syrup or maple syrup
• 1/4 teaspoon earl grey tea *see notes
• scant 1/8 teaspoon almond extract

Stained Glass Sugar

• 1 cup white granulated sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 1 drop vegetable oil
• 1/8 teaspoon lemon oil, optional for flavor
• 15-20 small dried edible flowers and leaves *see notes

Instructions

The Cookies

• In a medium sized bowl mix the 1:1 all purpose gluten free flour and the almond flour. Mix well so that there are no clumps.
• In a small bowl mix the melted coconut oil, agave syrup and almond extract.
• Pour the wet ingredients into the dry. Stir until it forms a dough (you may want to use your hands). Sprinkle in the earl grey tea and form the dough into a ball. It should be slightly sicky. Cover the bowl and place into the fridge for 30 minutes.
• Preheat the oven to 350°F. Once the dough has chilled, roll it out between two pieces of parchment paper until it is 1/4 inch thick. Cut out your cookies and use an off set spatula to transfer them to the baking sheet. If your baking sheet is not non-stick line it with parchment paper. Gather the leftover dough and repeat.
• Once all of your cookies are on the baking sheet use a smaller cookie cutter to cut out the inner circle for the 'window'. Remove the inner cookies with an offset spatula or even a spoon would work. They should come out quite easily. You can either bake the smaller cookies if they are still intact or you can roll them out again to make one or two more regular sized cookies and add them to the baking sheet.
• Bake for 9-12 minutes until they start to turn a light golden brown around the edges. Watch carefully so that they don't get too dark. Let them cool on the baking tray for 15 minutes and then transfer them onto parchment paper.

The Stained Glass Window

• Prepare your work station before starting to cook the sugar mixture. Have your cookies on a piece of parchment paper or Silpat. Choose the dried edible flowers you would like to use for each cookie and lay them out beside the cookies. Using tweezers is the easiest way to pick up dried flowers and it helps to prevent them from breaking. Have a trivet nearby to place the hot pot of sugar. Have some toothpicks handy (to press down the flowers on the hot candy if needed).
• In a medium sized heavy bottom pot (not a non-stick pot) heat the sugar and the water on medium high heat (I use dial 8 on my stove. Do not put it to max heat or the sugar will burn). Stir until the sugar starts to dissolve (1-2 minutes) then add the corn syrup and one drop of vegetable oil. Stir until dissolved and then do not stir again. If you are using a traditional candy thermometer place it into the pot. The thermometer I use is this one.
• Watch carefully as the sugar mixture comes to a boil because it can bubble over. Once it has reached a boil take a pastry brush and dip it into water. Wipe down the insides of the pot to remove any sugar that may stick to the sides (this will prevent sugar crystals from forming). Let the mixture cook while periodically wiping down the sides of the pot with a wet pastry brush.
• Cook the sugar until it reaches 280°F (about 10-15 minutes) and add the lemon oil if using (do not stir). Continue to cook for another minute or two until it reaches 290°F. Remove the pot from the stove and place on a trivet. Let it sit for about 2-4 minutes until no more bubbles are forming. Make sure not to let it cool for too long or else it will become too thick to pour.
• Slowly and carefully pour the sugar into 6 (or half) of the cookies. Place the pot back onto the trivet. Quickly but carefully use tweezers to place the flowers on top of the hot sugar. If needed use a toothpick to press down the flowers to make sure that they stick. Do not touch the hot sugar with your fingers, it will burn. Pour the hot sugar into the remaining 6 cookies and place the flowers, using toothpicks if needed to press down.
• Let them cool for about 20-30 minutes until the sugar has set. Do not let them sit out for too long or else the sugar window will get sticky. Place them into a sealed container lined with parchment paper or wrap them individually in small sealable bags. They are best eaten within 2-3 days. The sugar window will start to get sticky and may become cloudy beyond that. Enjoy!

Notes

*Choose your favorite earl grey tea. I use one from a tea bag that is coarsely ground. If it’s ground into too fine of a powder it will turn the cookies a slight grey color.

*If you are purchasing dried edible flowers make sure that they are from a reputable source. Never pick flowers from gardens or fields as you don’t know what chemicals or animals have contaminated them. Edible flowers and leaves should only be eaten in small quantities. Consuming large quantities can cause digestive upset. Many edible flowers that are completely safe for human consumption can be harmful to our pet friends. Some flowers and leaves may have an earthy or bitter taste when eaten on their own.

*The yield of this recipe will vary depending on the size of the cookie cutters. The large one I used is 3.5″ x 2.5″ and the small center cutter is 1.75″ x 1.25″. I was able to make 12 thick cookies.

*To clean the pot with the leftover sugar simply let it soak in hot soapy water for a few hours and the sugar will dissolve. Or you can fill the pot halfway with water and bring it to a boil until all of the sugar is melted, then wash.

Nutrition

Serving: 1cookie | Calories: 83kcal | Carbohydrates: 9g | Protein: 0.5g | Fat: 6g | Sugar: 8g | Calcium: 5mg

DID YOU MAKE THIS RECIPE?

Your feedback is always appreciated! Please leave a comment and star rating below. If you have questions about the recipe ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!