A weed is but an unloved flower.
- Ella Wheeler Wilcox
43 - 64 grams (1/3 cup - 1/2 cup) Sweet or wild violets* (about 3 to 4 handfuls)
150 ml (2/3 cup) Boiling water
300 grams (1 1/2 cups) White caster or cane sugar
* Do not use African violets as they are poisonous.
1. You will need a bain-marie or double boiler for this recipe as well as a sterilized bottle or jar that will hold 450 ml (3/4 pint).
2. Remove all of the stalks, green pistil in the middle of the violets and the leaves and discard. Put the flowers into a clean bowl or glass jar. Pour the boiling water over the flowers, then
cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
3. Next day, put the violets and water into the bowl that fits on top of the bain-marie or in the top portion of the double boiler.
4. Add the sugar and stir well. Bring the water in the bottom of the bainmarie/double boiler to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you
don’t have a bain-marie or double boiler, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
5. Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in baked goods, pancakes, icings, butter creams, ice creams, scones/biscuits, beverages, cream puddings, custards, cakes, cordials etc.
Note: If you foraged wild violets for this violet syrup, it will not be as strong as commercial violet syrups as wild violets are not as strong as the European violets used in commercial products.
1 1/2 cup unsalted butter, softened
Scant 1/2 cup palm sugar
1/2 to 1 cup dandelion petals (yellow parts only)
2 1/2 cups gluten free flour*
3 tsp baking powder*
1 pinch salt
1 Tbs honey powder
Note: If you are using regular flour, use the same quantity but omit the
baking powder. Only use baking powder if you use a gluten free flour.
1. Preheat oven to 325 degrees.
2. Line baking sheet with parchment paper.
3. Remove green parts of fresh dandelion flowers with sharp scissors.
4. Crush 1 - 2 discs of palm sugar with mallet or food processor to equal just under a 1/2 cup.
5. Cream butter and sugar together with a mixer until light and fluffy, about 3 minutes.
6. Add dandelion petals and beat to incorporate.
7. Add baking powder and honey powder to flour and mix thoroughly.
8. Gradually add flour mixture, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.
9. Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together, approximately 5 min.
10. Roll cookies out to 1/4” - 1/2” thickness (the thicker the cookie, the chewier it will be).
11. Cut out with your favourite cookie cutters.
12. Lightly sprinkle tops of cookies with sparkling sugar, honey powder or both
13. Bake cookies at 325 for about 20 to 25 minutes, until they begin to brown on the bottoms and are fully cooked on the top. Cookies will not brown on top.
14. Move cookies to a cooling rack and allow them to cool.