Name: Magnolia, Lemon & Honey Biscuits
Total time: 14 min
Yield: 12
Ingredients: 180g spelt flour; 40g ground almonds; 60g organic butter or coconut oil, softened; 2 tbsp raw honey; 1 egg; 6–8 fresh magnolia petals, finely chopped; Zest of ½ lemon; ½ tsp baking powder; Pinch sea salt; 1–2 tbsp milk (15–30ml), if needed

Magnolia, Lemon & Honey Biscuits

Magnolia trees may look beautiful, but did you know you can actually eat them too? Long loved by herbalists, the flowers are thought to boast anti-inflammatory, anti-anxiety and antioxidant properties, with a flavour that sits somewhere between ginger and cardamom, making them a natural fit for baking. They also bring something a little unexpected to the usual ingredient list, giving any spring recipe a touch more intrigue. Just be mindful of where you source your flowers: unsprayed and grown away from roads or pollutants is always best, and rinse thoroughly before cooking.

By Grounded

Serves 1214 mins

Method

8 steps

Step 1: Preheat the oven to 170°C (fan) and line a baking tray with parchment.
Step 2: In a bowl, cream together the butter and honey until soft and smooth.
Step 3: Beat in the egg, lemon zest and chopped magnolia petals.
Step 4: In a separate bowl mix the spelt flour, ground almonds, baking powder and sea salt.
Step 5: Fold the dry ingredients into the wet mixture to form a soft dough, adding a little milk if needed.
Step 6: Roll the dough into small balls and gently flatten onto the tray.
Step 7: Bake for until lightly golden at the edges.
Step 8: Cool on a rack before serving.

Magnolia, Lemon & Honey Biscuits

Ingredients

Method

You Might Like

Magnolia, Lemon & Honey Biscuits

Ingredients

Method

You Might Like