Sugared Blossom Cookies
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
Sugared Blossom Cookies
Directions
READ THIS NEXT
SEE MORE »
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.