- Mix or beat the butter or margarine with the sugar and lavender flavouring or lavender sugar.
- Mix or beat in the egg white with a little gel colour if you want to use it
- Mix in the flour until a cookie dough forms.
- chrysanthemum mould
- edible glue or piping gel
- edible gold paint if you fancy painting one gold.
I find it difficult to pop the moulded paste out without putting it in the freezer, so, because I am going to freeze it, I often make it with ordinary sugar paste rather than modelling paste.
- Take a piece of sugar paste about the size of a small walnut and knead until smooth. If your fondant is very sticky, rub a little vegetable fat (trex) between your palms. Roll into a ball and press firmly into the mould.
- If you have too much sugar paste, remove the excess. I like to do this by rolling a toothpick across the top, from the centre outwards
- If you don't have enough sugar paste, add a little more
- Use your finger to smooth around and tidy up all the edges.
- If you are lucky, flex the mould and your flower will pop out. (One of mine popped right out)
- If your flower doesn't pop out, place it in the freezer for around fifteen minutes or longer if necessary.
- Use edible glue or piping gel to attach the flowers onto the biscuits.
- If you want to paint one or more, wait 24 hours until the flowers are dry. They get a little moist as they unfreeze. I used two coats of Squires Kitchen edible gold paint to get this effect