I always think there is something wonderfully decadent about eating flowers. They make any plate of food come to life with colour and a sense of the unexpected. I have wanted to make real flower biscuits for a while, but I had to wait until I had the right flowers. This weekend was perfect, we had a grey morning to fill and I had a small team of eager helpers. Firstly you need to pick the flowers. A simple list of edible flowers is below, pick the flowers when they are dry.
- Borage (Starflower)
- Broad Bean flowers – in season at the moment
- Courgette Flower
- Pansies and Violas
- Wild Primrose
- For the biscuits —
55g caster sugar
180g plain flour
- To decorate —
- Heat your oven to 190C/375F/Gas 5.
- Beat the butter and the sugar together, then stir in the flour to create a smooth paste.
- Roll into a ball, then cover and leave in the fridge to cool for 20 minutes.
- Next, gently roll out the ball of chilled dough on a floured work-surface, until around 1cm thick.
- We chose star and moon shapes and placed them onto a baking tray.
- Bake in the oven for 15-20 minutes (or until the biscuits are a pale golden-brown colour).
- Set aside to cool on a wire rack.
We used egg white to crystallize our edible flowers. We painted each flower and then sprinkled them with caster sugar, we left them to dry for an hour or so, they quickly started to harden up. We had a happy mix of violas, borage, daisies, wild rose and forget me not.
We then mixed icing sugar and a little water, and painted it onto each biscuit. My little girl wanted to make yellow icing and my little boy made blue. We painted the icing onto each biscuit when they had cooled, and then carefully pressed the petals into the icing, with a sprinkling of caster sugar onto the top of each one.
They may not be the prettiest or neatest of biscuits, but we had great fun making them, and they tasted great. These little biscuits would be a great addition to any afternoon tea or garden party, and are a lovely way to eat the season.
Haile x o