How to crystallise edible flowers


Who needs snow when a dusting of sugar can make the wild primrose flowers look just as good and taste even better!
I have always wanted to try my hand at crystallising flowers but have put it off, fearing it would be too fiddly and time consuming, until today. And I am pleased to inform you that, there is in fact, nothing to it and we should all be preserving these dainty beauties to add a little bit of whimsy into our cake making.

The first step is to wander off into your garden where, hopefully, you have a few of these beautiful, native wildflowers growing. Pick the flowers that are almost, but not quite, fully open and take them back indoors.

Add a couple of drops of water to an egg white and lightly beat until a few bubbles form.
Using a small artists paintbrush, cover the petals, on both sides, with the egg white then dip into very fine sugar. I use vanilla sugar for a warm, delicate flavour.
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Leave the flowers to dry overnight on a sheet of greaseproof paper.

Flowers can be stored in an airtight container for about a week but, owing to their irresistable charm, I think you will be whipping up a batch of muffins immediately and wowing your family and friends with your crunchy creations.


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