Tea in the Garden

Rose petal biscuits
Image 1 has a loooooong caption

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


  1. 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.
  2. Set on a piece of parchment paper or wax paper and let dry overnight. Your petals are now ready to use for the biscuits.
  3. Place the flour and butter in a bowl and rub together with your fingers until the mixture resembles breadcrumbs.
  4. Stir in the icing sugar then add the egg yolks, rosewater/ ilma zahar and rose petal pieces.
  5. 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.
  6. Roll the dough out on a lightly floured work surface and using a cookie cutter, cut out the biscuits.
  7. Place the biscuits on an ungreased baking sheet and bake for 12-15 mins until just turning golden brown at the edges.
  8. 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.