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
• Calendula
• Chives
• Coriander
• Cornflower
• Courgette Flower
• Daisy
• Elderflower
• Honeysuckle
• Lavender
• Nasturtiums
• Pansies and Violas
• Pinks
• Rose
• Sage
• Snapdragons
• Wild Primrose

Ingredients List;

• For the biscuits —
  125g butter
  55g caster sugar
  180g plain flour
• To decorate —
  icing Sugar
  egg white
  edible flowers
  caster sugar

Method:

• Heat…