As a mama of two wonderful toddlers, I love finding magic in the little things and celebrating seasonal shifts as a family. Lighting a homemade beeswax candle, setting up a fragrant, autumnal simmer pot, and letting fresh yeast dough rise on a rainy day are among my favorite things. In the summertime, we absolutely love setting up picnics in the park. So when my entire family got sick in early June and we were unable to leave our city apartment for over a week, we decided to use our fabulous PlanetBox Rover and stainless steel cups to create a magical, inner city picnic on our small, urban balcony. We baked my sky-high flower fairy biscuits, cooked up a fresh batch of elderflower cordial, and enjoyed my mama’s famous strawberry jam in the setting summer sun. I love using edible flowers in my baking. They are beautiful, add wonderful floral flavoring, and are actually packed with nutrients. For this recipe, my family used nasturtiums, chive blossoms, and violas. I hope you will enjoy your own flower fairy picnic… whether in the park or on your balcony! 

INGREDIENTS:

3.5 - 4 cups flour of choice

4.5 t baking powder

2 T honey

2 Tablespoon Elderflower syrup (available in specialty markets or Amazon)

1/2 teaspoon Salt

3/4 teaspoon cream of tartar

3/4 cup cold butter

1 large egg, beaten

1 cup milk of choice

Edible flowers (e.g. nasturtiums, chives, violas…)

DIRECTIONS: 

1. Combine the flour, baking powder, honey, elderflower cordial, salt, and cream of tartar.

2. Fold in the butter until the mixture becomes crumbly (or sandy).

3. Add the egg and milk, stirring quickly.

4. Knead the dough on a floured surface.

5. Roll out the dough on a floured surface (about 1 inch thick).

6. Use the open end of a water glass to cut the dough into circle biscuits.

7. Place biscuits on a baking tray lined with parchment paper. Add your edible flowers.

8. Bake at 450° for 10-12 minutes.