Sugar lollies

Choosing your assortment of edible flowers is the hardest part of making these adorable sugar lollies. These little treats are so easy to make, and they are perfect for capturing the flowers in all of their beauty. Once the flowers are suspended in the sugar, they are perfectly preserved and will not deteriorate.

MAKES 8 LOLLIES PREP 20-30 MINS COOK 20-30 MINS

✱ Approximately 70 Glacier Mints (or boiled sweets)

✱ Variety of edible flowers (rose petals, violas, fuchsias and daisies work best)

✱ Edible gold leaf (optional)

YOU WILL NEED:

✱ Silicone lollipop mould

✱ Lollipop sticks

1 Place a layer of boiled sweets into the bottom of each lollipop mould, and then add lolly sticks in the openings of the mould.

2 Place a selection of edible flowers and gold leaf, if using, into the moulds on top of the boiled sweets.

3 Carefully add another layer of boiled sweets on top of the flowers.

4 Bake at 150C for 20–30 mins until the boiled sweets are fully melted.

5 As soon as the lollies come out of the oven, push the lollipop stick further into the base of each one. Leave to cool for 2–3 hours before removing from the mould.

6 If you leave these lollies unwrapped they will start to dissolve due to moisture in the atmosphere. Therefore if they are to be given as gifts, wrap them in cellophane bags and tie tightly with twine or ribbon. They will keep for at least a week.

Per serving: 172 cals, 0g fat (0g saturated), 46g carbohydrates