Imagine a slow afternoon, windows open, something soft playing in the background. You’re pressing tiny petals and sprigs of dill into delicate rounds of dough: each one a little expression of the season, imperfect and beautiful in its own way. As they bake, the kitchen fills with that warm, buttery scent that's both grounding and familiar.
Then there’s the silky, earthy dip. Cashews whipped into something luscious, layered with Happiness Powder, Ashwagandha and Reishi, a hint of smoke, and a bright tang. It’s the kind of flavor that makes you pause for a second bite, then another.
The cookie-and-dip combo is absolutely addictive, and perfect for picnics and hosting. The edible flowers add brightness and whimsy that's perfect for honoring the springtime.
RECIPE
Prep time: 1 hour
Bake time: 20 minutes
Yield: 20 cookies + 1 bowl of dip
Recipe by: Silvia Bifaro
Ingredients:
Shortbread Cookies:
- 1 cup + 2 Tbsp all-purpose flour
- 7 Tbsp cold unsalted butter, cubed
- ¼ tsp fine salt
- 1–2 Tbsp cold water, as needed
- Fresh herbs + edible flowers to decorate: dill, chives, borage, nasturtium, cornflower, parsley, wild carrot, whatever is available
Cashew Cheese Dip:
- 1½ cups raw cashews, soaked in cold water for at least 4 hours or overnight, then drained
- 1 tsp Ashwagandha powder
- 1 tsp Reishi powder
- 1 tsp Happiness Powder
- 2 tbsp hemp seeds, plus more to serve
- ½ tsp smoked paprika
- ½ tsp sumac
- ¾ tsp fine salt
- black pepper to taste
- ½ cup warm water, plus more to adjust consistency
- Optional:
1 tsp umeboshi paste, or the juice of half a lemon plus an extra pinch of salt
1 tsp honey - To Serve: Fresh chives, dill, and parsley, finely chopped, hemp seeds, a pinch of smoked paprika
Shortbread Cookie Instructions:
1. Make the dough: Put the flour and salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water one tablespoon at a time, mixing until the dough just comes together. Do not overwork it.
2. Rest: Flatten the dough into a disc, wrap it, and refrigerate for at least 30 minutes.
3. Roll out: On a lightly floured surface, roll the dough to about 4mm thick. Cut rounds with a fluted cutter and lay them on a parchment-lined tray.
4. Press the flowers and herbs: Arrange your herbs and flowers on each round, pressing them gently but firmly into the surface with your fingers or the flat of a knife so they are flush with the dough. Use scissors to snip delicate herbs directly onto the cookies.
5. Chill again: Refrigerate the tray for 15 minutes. This helps the cookies hold their shape in the oven.
6. Bake: Heat the oven to 325°F (160°C). Bake for 18–22 minutes until the edges are just barely golden. The cookies should stay pale. Leave to cool completely on the tray: they crisp up as they cool.
7. Decorate: Any edible flower or herbs works here. Avoid anything too wet or thick, as it won't press flat. Dried petals also work well mixed into the dough itself.
Cashew Cheese Dip Instructions:
1. Blend: Put the drained cashews, powders, hemp seeds, smoked paprika, sumac, salt,
pepper, and warm water into a high-speed blender. Blend until completely smooth, scraping down the sides as needed. Add more warm water a tablespoon at a time until you reach a thick, scoopable consistency.
2. Taste and adjust: Taste and adjust the salt. If you want a sharper, more cheese-like flavor, add the umeboshi paste or lemon juice and salt. A small drop of honey balances the earthiness of the adaptogens if needed.
3. Serve: Spoon into a bowl, swirl the surface with the back of a spoon, and top with chopped chives, dill, and parsley, a scatter of hemp seeds, and a pinch of smoked paprika. The dip keeps in the fridge for up to 3 days. The flavor deepens overnight.
