What could be nicer on a sunny July afternoon than to sit in the garden and enjoy a scrumptious tea with a friend? The blossoming garden serves as a beautiful backdrop apart from providing some unlikely ingredients that are sure to contribute to a unique garden treat – think rose petal biscuits and lavender scones. Make the most of your garden before the scorching sun makes going outside almost unpleasant.
Sugared rose petals
You will need:
- 1 egg white, beaten with a little water
- Granulated sugar
- Fragrant rose petals, well rinsed and patted dry Rose petal biscuits
- 275 plain flour, plus extra for dusting
- 200g butter
- 100g icing sugar
- 2 egg yolks, beaten
- ½ tsp rosewater (or ilma zahar)
- 2 tbsp sugared rose-petal pieces chopped
- Icing sugar, to dust
- Remove the bottom tip of each rose petal, paint both sides of each rose petal with the egg wash, using a paintbrush and sprinkle the prepared petals with sugar on both sides.
- Set on a piece of parchment paper or wax paper and let dry overnight. Your petals are now ready to use for the biscuits.
- Place the flour and butter in a bowl and rub together with your fingers until the mixture resembles breadcrumbs.
- Stir in the icing sugar then add the egg yolks, rosewater/ ilma zahar and rose petal pieces.
- Start squeezing the mixture together until it all binds to a dough. If the mixture is a little soft, chill until it is firm enough to roll.
- Roll the dough out on a lightly floured work surface and using a cookie cutter, cut out the biscuits.
- Place the biscuits on an ungreased baking sheet and bake for 12-15 mins until just turning golden brown at the edges.
- Allow the biscuits to cool for 5 mins then remove from the tray and allow to cool completely. 7. Dust with icing sugar to serve.