For those of you who have a garden waiting to bloom, you can plan ahead with the Goddess of Cake’s succinct guide to edible flowers; she confirms that rose petals can be added to cake doughs and batters, but take the white bit of the coloured petal off first as that can be bitter. It goes without saying that you’d best avoid pulling the petals off shop-bought roses in bouquets that may have (or probably have) been treated with pesticides. If they’re fresh out the garden, you should still wash them and let them dry naturally before chopping and cooking. Of course, you can always add dried or fresh rose buds too as the finishing touch.
(Above: rose scented Lamingtons at Delicious Delicious Delicious)
There are some lovely recipes with roses around – rose petal and coconut fudge over on GelsKitchen, rosewater cookies at 5orangepotatoes, rose and candied ginger cake at Martha Stewart, and an absolutely exquisite sounding raspberry and rose petal millefeuille made with puff pasty and double cream on BBC Food. Sadly my photography skills are not up to scratch and the pictures I took of my rose scented shortbread biccies came out blurry – so you’re just going to have to trust me on how pretty they were (I cut them in a mix of rounds and hearts).
I’m working on a “floral” range of biscuits for Her Little Place – perfect for Mother’s Day – so look out for those too. Have a rose-filled Valentine’s weekend x