Trying New Recipes
Blog|更新日:2021年8月5日/木曜日
I like to bake. I tend to only do so when I feel like it, though, and nothing makes me feel like it more than finding some random, interesting ingredient at the store and thinking to myself, “How can I eat that, but with more carbs?” My most recent ingredient subjected to such a thought process was edible flowers.
I’d heard of edible flowers before, but I’ve never actually seen them at the store before, from what I can remember. However, when I saw these edible flowers at MaxValue the other day, I impulsively purchased them on the spot, and only then went on the internet to look for recipes I could use them in. I stumbled upon a citrus shortbread cookie recipe that sounded both delicious and beautiful, and then I got to baking. The shortbread cookies were super delicious, but my flower choice was less than ideal for this recipe. My flowers were all too thick, and they either burned or the cookie under them came out underbaked. The recipe also called for fresh mint leaves, which I could not find, so I substituted sweet basil leaves instead. The basil leaf cookies actually turned out fantastic, and I ate them all before it occurred to me to take a picture, haha. It makes me want to try mint leaves even more.
While my actual flower cookies weren’t very good, I learned some new things with this spontaneous baking adventure. I learned to follow the instructions about what kinds of flowers to top such a recipe with. (And also to actually read the instructions for once; I usually just read the ingredients and then do what I like.) I learned that making these cookies with edible, flavorful leaves is a recipe for greatness and beauty alike. And I learned that this is a really good citrus shortbread cookie recipe that stands on its own beautifully. Honestly, I’m liable to make these cookies again just for the shortbread!
I’d like to make another attempt with better flowers and proper mint leaves. And also with no foliage. It’s a great recipe either way. You can’t win first try with every recipe, but I’m looking forward to trying again to hopefully better results.