How to make candied edible flowers

Here is a list of things you need to do this pretty sweet edible flowers. However, do not worry if you do not have everything, you can use whatever you can find around your house. This is a great project to involve your children! A fun way to inform them about flowers and their edible varieties.

Tools & Materials

Edible flowers (washed and free of pesticides)
-Scissors
Pasteurized liquid-protein
-Tweezers
-Smallbrush
Superfine sugar
- Plate
Waxed-paper

Directions

1. Cut the stem of the flower.
2. Dilute the liquid pasteurized egg whites with a bit 'of water (about 1-2 tablespoons). Holding a flower with tweezers, brush egg white mixture on all surfaces with a small brush.
3. Sprinkle superfine sugar than whole grain. Place on a tray covered with wax paper and let dry. Repeat for all the flowers.
4. Let the flowersrest in a warm place until crisp, about 2 to 4 days, turning around them (especially the larger flowers) regularly, so moisture does not collect in them.
5. Once dry, store in an airtight glass jar. These flowers are candied hold for at least 1 month in a dry place.

Here is a list of edible flowers to get you going. Take it as a weekend project and you will be amazed how easy this is not yet. This is a great project to do with the kids!

You canUse this beautiful flowers and sweet candied fruit to garnish the food, or even add as a sauce for your desserts or fruit punches. The best use to decorate cakes. Add this after the cake is iced flowers, sticking them on the cake with sugar syrup in order to stay in place!

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Christmas Recipes: Edible Gifts No.1 of 8 - Florentines

Image : http://www.flickr.com

Christmas recipe makes: 12

Calories per biscuit: 170

Preparation time: 15 minutes

Cooking time: 8-10 minutes

Not suitable for freezing

Christmas recipe ingredients:

cherries, 25 g (1 oz)

almonds, flaked 40 g (1.5 oz)

butter, unsalted 60 g (2.5 oz)

sugar, caster 50 g (2 oz)

cream, double 30 ml (2 tbsp)

sunflower seeds, 25 g (1 oz)

mixed peel, chopped 20 g (0.75 oz)

sultanas, 20 g (0.75 oz)

flour, plain white 15 g (0.5 oz)

chocolate, dark plain pieces 125 g (4 oz)


Christmas recipe instructions:

Take the almonds and crush slightly. Prepare roughly cut pieces of cherries.


Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream.


Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture from step 2 onto it ensuring there is enough room for expansion during cooking.


Bake till the edges are golden brown. 180 degrees centigrade (gas mark 4, 350 F). About 7 minutes. Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.


Cool for a couple of minutes before removing to a wire rack for complete cooling.


Repeat steps 3-5 for the remaining mixture from step 2.


Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the choclate so all the edge is covered. Place on non-stick paper till cooled.

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