Pretty Sweet!


Although it’s winter, we’re all dreaming of spring and welcoming the flowers  that come with it. When decorating special baked goods, incorporating  crystalized (sugared) edible flowers can be a game-changer!

Ready for a fun winter project?


Gather a bunch of violets or other edible blossoms in a bowl. You may want to leave the stems attached to make sugaring them easier. Gently rinse them with water and spread them out to dry on a paper towel.

Beat one or two egg whites until they are frothy, but not stiff. Using tweezers or holding it by the stem, dip each flower into the egg whites. Carefully shake off the excess egg white. Then, sprinkle the flower all over, even the underside, with granulated or superfine sugar. A small paintbrush can help you distribute it evenly on the petals.

Dry the sugared flowers on a sheet of wax paper. Stored in an airtight container, they will keep for a couple of weeks – but I think you’ll use them up quickly! The lovely little edible gems are a delightful and unexpected garnish on cakes, ice cream and fruit.

Sugared flowers are a perfect way to decorate shortbread cookies. Here’s my recipe:

Shortbread Cookies


  • 2 cups all purpose flour
  • 1 cup unsalted butter,room temperature
  • 2/3 cup sugar
  • 1 ½ tsp vanilla extract
  • ½ teaspoon salt



  • Mix all ingredients in a food processor until well incorporated. Press the dough into two 8-inch cake pans lined with parchment
    (I prefer springform pans) to create two large cookies.
  • Bake at 325°F for 22 minutes.
  • Wait until cool, then cut into wedges.
  • Add flowers to the top of each wedge and serve.  


Enjoy with a cup of hot tea while thinking of warmer days to come!


  • Squash Blossoms
  • Chamomile
  • Rose
  • Calendula
  • Pansy & Viola
  • Marigold
  • Lavender
  • Hibiscus
  • Nasturtium



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