The invention relates to flower buckwheat shortbread and a preparation method thereof. The flower buckwheat shortbread is prepared from the following raw materials: 20 to 30 kg of buckwheat flour, 2 to 4 kg of oat flour, 1 to 3 kg of milled broomcorn millet rice flour, 2 to 4 kg of glutinous rice flour, 0.5 to 1 kg of a cooked yam powder, 9 to 11 kg of brown sugar, 1 to 3 kg of white sugar, 8 to 12 kg of cooked rapeseed oil, 150 to 200 g of baking soda, 230 to 250 g of edible alkali, 100 to 120 fresh eggs, a proper amount of water, 20 to 25 kg of edible rose petals, 1 to 2 kg of chrysanthemumpetals, 10 to 12 kg of white sugar, 8 to 10 kg of maltose, 10 to 12 kg of cooked glutinous rice flour, 1 to 2 kg of a cooked taro powder and 2 to 3 kg of lard. The flower buckwheat shortbread is unique in flavor, rich in nutrition, fine and soft in texture, good in toughness and viscosity, not easy to loose, chewy and rich in fragrance; and the fragrance lingers, and leaves long aftertaste after eating the flower buckwheat shortbread.