May is the month of Mother-Love! Just as we appreciate Mother Nature’s gifts of abundance, so too do we want to show love and appreciation for our own mothers. We love to give flowers but here’s another way to give the gift of flowers: flower biscuits! Make this simple little gift using an assortment of edible flowers. Choose them from your garden: Pansies, Nasturtium, Snapdragons, Apple blossom, Mini Daisies, Fennel Flowers, Fuchsia Buds, Lavender, Alyssum or petals of Gem Marigold or Dianthus, Cornflowers.
If you don’t have access to garden flowers, Woolworths often sell little packs of edible flowers too. It’s a gorgeous way to combine the gifts of Nature’s floral kingdom with a sweet treat – to celebrate Mother-Love!
Annie’s Flower Biscuits
- 30g castor sugar
- 60g unsalted butter
- 90g champagne valley or Eureka Mills stoneground cake flour
- A pinch of Oryx Desert Salt
- An assortment of edible flowers
- Cream the sugar and the butter together
- Add the flour and knead until the dough comes together.
- Place the dough on a piece of grease proof paper. Top with another piece of grease proof paper and roll the dough out very thinly with a rolling pin. Remove the top piece of paper and arrange an assortment of edible flowers evenly over the dough.
- Place the grease proof paper back on top of the dough and lightly roll the rolling pin over the dough once to press the flowers into the dough.
- Place the tray in the fridge for 15 minutes so the dough can firm up.
- Once firm, remove the dough from the fridge.
- Remove the top piece of paper.
- Using your choice of cutter, (hearts and flower shapes of course!) cut out the biscuits and place them on a greased baking tray.
- Bake in a preheated oven, 150 degrees Centigrade for about 10 minutes, or until the biscuits are cooked and lightly golden-brown.
Photograph and recipe created by Annie Morrick, a student at the Jackie Cameron School of Food & Wine.