5 tsp lemon juice
1/2 tsp finely grated lemon rind
4 tsp rosehip syrup
few drops vanilla essence
1 1/2 cups (8 oz) 225 g icing sugar (confectioners sugar), sifted
1/2 oz (10 g) crystallised rose petals
1/2 tsp finely grated lemon rind
4 tsp rosehip syrup
few drops vanilla essence
1 1/2 cups (8 oz) 225 g icing sugar (confectioners sugar), sifted
1/2 oz (10 g) crystallised rose petals
method
1. Put the lemon juice and rind, rosehip syrup and vanilla essence in a bowl.
2. Stir in the icing sugar and mix to a smooth paste like consistency.
3. Divide into about 18 pieces and shape into balls.
4. Arrange on a flat dish covered with icing sugar and press a rose petal in the centre of each one.
5. Leave to dry in a cool place.
2. Stir in the icing sugar and mix to a smooth paste like consistency.
3. Divide into about 18 pieces and shape into balls.
4. Arrange on a flat dish covered with icing sugar and press a rose petal in the centre of each one.
5. Leave to dry in a cool place.
serving amount
makes 18
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
