Galletas de jardín

Galletas de jardín

(Mexican garden cookies)

Sticky Fingers Green Thumb
Tara Pearce, Tim Hillier

These little delights are a play on the Mexican wedding cookies, pastitas de boda. Marigolds and pineapple sage inject a fruity, Central American edge into these heavily romantic sweets. My hunch is you’ll want to double the batch.


Quantity Ingredient
225g unsalted butter
280g icing (confectioners’) sugar, sifted
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
100g ground almonds
300g plain (all-purpose) flour
1/4 teaspoon salt
155g almonds, roughly chopped
5g marigold petals, plus extra to decorate
5g pineapple sage petals, plus extra to decorate
chilli powder, a pinch to taste


  1. Preheat the oven to 175°C. Line a baking tray with baking paper.
  2. Cream the butter and 125 g of the icing sugar together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the cinnamon, vanilla and almond extracts, ground almonds, flour and salt until a soft dough forms, then gently fold in the chopped almonds and flower petals.
  3. Roll the dough out into balls about 3 cm in diameter and place them on the prepared baking tray, leaving around 2 cm between each. Bake for 15 minutes until firm.
  4. Meanwhile, place the remaining icing sugar in a bowl.
  5. Remove the cookies from the oven and leave to cool slightly on the tray, then toss generously in the icing sugar while still warm. Return the cookies to the tray and leave them to cool completely, then toss them once more in the icing sugar. Sprinkle with chilli powder to taste along with a few extra flower petals to decorate.

Rainbow bright

  • Pineapple sage is an edible native to Mexico, so it makes sense that it loves the sun. Its bright green leaves and vivid red trumpet flowers can be grown outdoors and indoors. If growing indoors, keep it in a nook that stays warm when the temperature drops overnight and, while you’re awake and checking up on your plant, use the petals to brew yourself a cup of tangy tea.
edible flowers
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