Crystallised spring flowers

  • 1 egg white, beaten lightly

  • Caster sugar

  • Edible flowers – primroses, violets or garden pansies

      First gather your flowers when they are dry. Using an artist brush carefully paint the petals/flowers both front and back with a little egg white.

      Lightly cover both sides with caster sugar. Lay the petals/flowers on a sheet of greaseproof paper and leave to dry for 2-3 hours until hard and crisp. (They will only last for about two days).

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