Thank you to Karen Burns-Booth from Lavender and Lovage for simple recipe which creates such beautiful edible flowers.
- 1 egg white
- Caster sugar
- Freshly picked primroses
- Place the dry fresh primroses on a breadboard, baking tray or flat surface. Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush or a paint brush.
- Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries. Leave them for approximately one hour or more until fully set, I prefer to leave them overnight. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
- Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
Tip: Leave the stalks on the violets, it helps you to pick them up and paint the egg white on them.