So this Easter I decided we’d change it up a bit in the kitchen and pop our aprons on and do a bit of baking but not before we donned our hats and secateurs and went outside for a stroll around the garden to collect some ssential ingredients.
Flowers that were edible is what we were looking.
Pineapple sage, roses, basil flowers, rosemary, chillies, pentas, clitoria blue pea, zinnia, dahlia, salvia, lavender, marigolds, sunflower petals and more.
Now that we are coming into autumn we’ll be planting calendulas, violas, pansies, cornflowers, for more edible flower variety.
As requested by popular demand via my facebook gardening page.
Below is the process on how to create these floral delights.
Basic shortbread recipe:
60g unsalted butter – softened
30g icing sugar
100g plain flour
Note: I double the recipe to make a bigger batch of biscuits.
1. Cream the butter until smooth. Add in icing sugar and mix until well incorporated.
2. Add flour and mix well.
3. Roll the dough into a cylinder and cover with plastic wrap and refrigerate for 30min.
4. Whilst the dough is cooling. Place the edible flowers of choice onto a sheet of baking paper, cover with another sheet of baking paper and the place something heavy on top (I used books) to flatten the flowers.
5. Take dough out after 30minutes and slice into 7mm discs.
Place the cookies onto baking paper on a baking tray.
6. Brush egg white onto cookie surface. Place edible flower on top.
7. Pour egg white on top of the flower and press down gently with the back of a spoon. Repeat with all biscuits.
8. Bake for 13-15 minutes at 170 degreesC.
9. Eat 🙂
All the excess flowers we had picked I just popped into a plastic container and popped them in the fridge. They should last a few days in there, until I make another batch.