These dainty cookies are a whimsical afternoon pick-me-up accompanied by a cup of your favourite tea.
1/3 cup + 4 tsp (100 mL) natural cane sugar, divided
1/2 cup (125 mL) whole wheat pastry flour
1/2 cup (125 mL) all-purpose pastry flour
1/4 tsp (1 mL) baking soda
4 Tbsp (60 mL) coconut oil, at room temperature
1/2 tsp (2 mL) pure vanilla extract
2 tsp (10 mL) finely grated orange zest
2 large egg whites, divided
24 (or more) unsprayed edible pansies, all of stem removed, gently washed and dried
In bowl of food processor, pulse 1/3 cup (80 mL) sugar until finely ground. Add flours and baking soda to sugar and pulse to combine. Add coconut oil, vanilla extract, orange zest, and 1 egg white. Pulse, scraping down sides as needed, until no streaks of flour are visible. Turn dough out onto clean work surface, gather into ball, place in an airtight container, and refrigerate for 1 hour.
Remove cookie dough from refrigerator and, on lightly floured work surface, roll out dough until 1/4 in (0.5 cm) thick. With 2 in (5 cm) round cookie cutter, cut dough and transfer with offset spatula to parchment-lined baking sheet, spacing cookies 1 in (2.5 cm) apart. Gather up remaining dough, roll out, and cut until all dough is used. Refrigerate for 30 minutes.
Preheat oven to 350 F (180 C).
Bake for 5 to 6 minutes. Meanwhile, lightly beat remaining egg white. Remove cookies from oven and, working one at a time, brush tops of cookies with light coating of remaining egg white, place one or two pansies on top, spreading out petals, and brush with another light coating of egg white. Lightly sprinkle with remaining sugar and bake until sugar has melted and glazed cookie, about another 6 to 8 minutes. Transfer to wire rack and cool completely before serving. Cookies can be stored in airtight container for 5 days.
Makes about 28 cookies.
Each cookie contains: 41 calories; 1 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 6 g total carbohydrates (2 g sugar, 0 g fibre); 15 mg sodium
source: "Cooking with Edible Flowers", alive #359, September 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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