where design + flavor intersect
Yield: About 3 dozen 2.5" cookies
Dough Ingredients: 1 cup (2 sticks) unsalted butter, softened 2/3 cup sugar 1 egg 1/4 teaspoon baking powder ½ teaspoon salt 1 tbsp lemon extract zest of one lemon 2 tbsp poppy seeds 2.75-3 cups all-purpose flour Icing Ingredients: 2 cups confectioners' sugar 6-7 tbsp lemon juice (about two lemons) 4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton) Toppings: 2 tbsp poppy seeds zest of one lemon, air-dried completely
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 This is an update to my 9/7/17 post on candied nasturtiums, which was my first time ever trying out this technique. Since then i've learned a few things, reflected here:
Make sure you use plants that are organic/pesticide free. Also, not all flowers and leaves are edible. Please do your research before feeding plants to anyone. :-) Nasturtium is an entirely edible plant, flowers and leave. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, lavender hyssop and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. :-) Seeds are mainly from Botanical Interests. it's fun to test this candying technique on herbs like mint and basil. i recently candied spearmint from my garden and it came out awesome! i used them on chocolate cookies. see photo below. |
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