Dress up plain cookies and cakes with gorgeous edible flowers. Only eat flowers that you’re 100 per cent certain are safe. Not all flowers are edible; some, like daffodils, bluebells, larkspurs, lily of the valley, rhododendrons, foxgloves, monkshood, hyacinths, buttercups and irises, are toxic. Don’t eat flowers from a florist or garden centre. More than likely these have been treated with pesticides.
Pick flowers in the cool of the day, after the dew has evaporated. Place longstemmed flowers in a container of water and keep in a cool environment. Place short-stemmed flowers in a plastic bag with a damp paper towel and store in the fridge. Use flowers within a few hours.
Remove pistils and stamens from the flowers before eating, and separate the petals from fully formed roses.
For sugared flowers on top of cookies, lightly whisk an egg white. Place 50g caster sugar on a saucer. Place a flower or petal onto each cookie. Dip a small, clean paintbrush into the egg white and brush over the flower until it sticks to the cookie. Spoon over sugar then shake off the excess and place the cookie aside to dry. Repeat with the remaining flowers and cookies. Leave to dry for a couple of hours then store in an airtight container.