I've been so inspired by the work of the chef and artist Lori A. Stern, specially her flower pressed shortbread cookies that I've decided to make my own raw plant-based version.
Now, before you give up on reading because you think this needs days of dehydrating let me tell you that it doesn't, you don't even need a dehydrator. You do need to go on a walk to pick up the flowers, which might be the thing that'll take more time because these biscuits are just as quick and easy to make as they are to eat - which could be a problem.
For flavourings I'm using vanilla extract and cardamom. If you can't find vanilla extract in Lisbon (I only find "the real thing" at the gourmet store in El Corte Inglês) use the inside of vanilla pods. Then use the pods to make your own vanilla extract by putting then in a jar with a good quality vodka and leaving them infuse for a few months.
Flower Pressed Biscuits
3/4 cup of almond meal
1/2 cup coconut flour
3 tbsp coconut oil, melted
1 1/2 tbsp agave
1/8 tsp fine salt
1/4 tsp vanilla extract
2 cardammom pods (only the inside seeds, crushed - although I didn't bother to crush mine...)
Your choice of flowers, petals or herbs
Process everything in a food processor until well mixed. Scrape the sides if needed. Place the dough on top of a sheet of baking paper, place another sheet on top of the dough and spread the dough with a rolling pin until you reach the desired thickness - which would be 5-7mm. Remove the top paper sheet, spread the flowers, place the paper carefully again on top of everything and press with the rolling pin. Remove the top paper and cut the biscuits with a 4cm cookie cutter. Spread them on a tray and freeze them. Store them in a container in the freezer or fridge.
I like to eat these biscuits straight from the freezer - because they'll have a better snap - with an espresso or warm tea after lunch or mid afternoon.