Sugared Flowers

Ingredients: small edible flowers (for example, violets, sweet peas or nasturtiums), egg white, caster sugar.

Utensils: fork, bowl, small paint brush, strainer, grease-proof paper, rack for drying.

Beat an egg white with a fork until just mixed but not frothy. Use a fine brush to paint the egg white onto the flowers, coating both the front and back of violets or sweet peas. Rose petals and other edible flowers can be prepared in the same way.
As each flower is coated with the egg white, place on a sheet of paper thickly coated with caster sugar. Sprinkle more sugar over the top. If any parts are not coated, gently dab on more egg white and sprinkle with a little more sugar.
As each flower is sugared, place on a rack in an airy place to dry. If the weather is damp, place the sugared flowers on a baking sheet in a 150C (300F) oven for 10 minutes. Remove and cool.

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