Directions
- 1Beat together 1/2 cup of caster sugar and 125g of chopped room temperature butter with an electric whisk until creamy.
- 2Add an egg yolk and beat well.
- 3Add 2 cups of sifted plain flour and 1 tsp of bicarbonate soda.
- 4Heat 1/4 cup of honey in the microwave for 20 seconds and add to the bowl.
- 5Mix well, and add roughly 1/2 cup of food grade rose petals and 1 tsp of food grade lavender.
- 6Mix using your hands, then cover and let rest in the fridge for half an hour.
- 7On a floured surface, knead gently and then roll out between 2 pieces of baking paper until 1/2 cm thick.
- 8Using a cookie cutter, cut out your cookies.
- 9Put the cookies in a tray and bake for 15 minutes in an oven preheated to 180°C or 356°F.
- 10Once the cookies are baked and cooled down, beat 1 egg white with a wooden spoon until frothy.
- 11Add 1 1/4 cups of sifted icing sugar, 1 tbsp at a time, stirring in between.
- 12Then, add some lemon juice and mix.
- 13Add the zest of 1 lemon and a tsp or two of lavender.
- 14Taste the icing and make adjustments as needed.
- 15Put the icing on the cooled cookies and top with calendula petals for joy.
- 16Let them rest for around an hour so that the icing can harden.
Ingredients
- 0.5 cup caster sugar
- 125 g room temperature butter
- 1 egg yolk
- 2 cups plain flour
- 1 tsp bicarbonate soda
- 0.25 cup honey
- 0.5 cup food grade rose petals
- 1 tsp food grade lavender
- 1 egg white
- 1.25 cups sifted icing sugar
- 0.5 tbsp lemon juice
- 1 lemon zest
- 2 tsp lavender
- 3 drops food coloring (yellow)
- 1 drop food coloring (red)
- 0 calendula petals
Equipment
electric whiskmicrowavecookie cutterwine bottlebaking traywooden spoon
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