In Full Bloom: Exploring Unique Flowers

This week I look at :

Impatiens flower
Lemon Balm flower
Fennel flower
Lovage flower
Horseradish flower
Black-eyed Susan flower
Luffa flower
Tomato flower

Lemon Balm Flower Shortbread Biscuits
Ingredients:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups plain flour
2 tablespoons finely chopped lemon balm flowers
1 teaspoon vanilla extract

Instructions:
Cream the butter and sugar together until light and fluffy. Mix in the vanilla extract and lemon balm flowers.
Gradually add the flour and mix until a dough forms. Roll out the dough and cut into desired shapes.
Bake at 160°C (325°F) for 15-20 minutes until lightly golden. The flowers give a subtle citrus hint to these buttery biscuits.

I look forward to chatting with you next week when we will look at how to preserve some herbs for winter use.

See you in the garden!