Keep mum sweet with a gloriously rose-tinted Mother’s Day tea
Here at GG HQ, we love devising recipes that use up a glut of nursery goodies, and these sugared rose petals fit the bill perfectly. They’re cunningly easy to make and just the ticket for adding a touch of rosy sparkle to cakes, bakes and treats.
All you’ll need are fresh rose petals, egg white, caster sugar and a little patience to create an array of glittery delights that will turn a simple cream tea into a magical maternal feast.
- Large handful of clean, unblemished rose petals
- 1 egg white
- Caster sugar
Spoon a layer of caster sugar onto a flat plate.
Beat the egg white with a fork or whisk until light and frothy.
Using a pastry brush or fine paintbrush, lightly coat both sides of the petals with egg white, then place on top of the caster sugar and turn gently, so the petal is completely coated in sugar.
Place the petals on a wire rack for a minimum of one hour to dry.
