Cream the butter and sugar

• Beat the softened butter with the powdered sugar until pale and fluffy.
• Add the vanilla essence and mix in.

Make the dough

• Sift in the flour and corn starch and mix to a crumbly dough.
• Pour in the fresh milk and bring together into a smooth dough.

Shape the cookies

• Roll the dough out and cut out cookies with a cookie cutter.
• Place them on a baking tray and press edible flowers gently onto each cookie.

Freeze the dough

• Chill the flower-topped cookies in the freezer so the flowers do not burn during baking.

Bake the cookies

• Bake at 160 °C until lightly golden.
• Let the cookies cool completely on a cooling rack.

Prepare the white chocolate ganache

• Melt the white chocolate using the double boil method.
• Stir in a few drops of pink food colouring.

Dip and chill

• Dip only half of each cooled cookie into the pink ganache.
• Chill in the fridge until the chocolate is set.