Butterfly Pea Flower Coconut Sugar Shortbread

I was curious to learn about organic farming in Hong Kong, and stumbled across Hong Kong Organic Farm, a cozy farm tucked away up in the New Territories. When I visited, the owner, Mr. Joe took me on a tour to see the selection of vegetables he was growing. Mr. Joe is one of the many farmers here in Hong Kong that is suffering from climate change, and Hong Kong’s reliance on imported produce. 

Shopping from your local farm is far cheaper, and less damaging to the environment. You are also protecting the farming economy, which is important for a sustainable future. 

Mr. Joe was kind enough to give me a whole box of butterfly pea flowers. I then decided to make beautiful short-bread cookies with them. You can buy these from his farm and create these at home in a simple hour. Don’t forget to tag me or send me your recreations if you make this. I would love to share!


  • 1 cup of unsalted butter
  • 1/2 cup of organic coconut palm sugar (or more if you like it sweeter)
  • 2 cups of self-rising flour
  • 2-3 butterfly pea flowers from Hong Kong Organic Farm with the petals picked 
  • 1 egg white


  1. Mix the butter and sugar together, until soft
  2. Add the flour, and gently knead the dough.
  3. Roll the dough into a cylinder, with a 1.5” diameter Wrap it with a beeswax wrap and store it in the fridge for 30 minutes. 
  4. Take the cylinder shaped dough out, and slice the cylinder to 1cm in height
  5. Place one petal on each circle of dough, and brush it down with egg white
  6. Place it all on a flour sprinkled baking tray, and place that in an oven (180 degrees Celsius) for 15 minutes.
  7. Take it out and let it cool for 10 – 20 minutes before serving.

All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.

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