A wooden table set with a rose coloured plate with two scones, halved and spread with cream cheese, jam and candied rose petals, places alongside a white cotton napkin and a tray with sugared edible rose petals.

A close up of a pink blossoming rose, a play of shadow and light on the sunlit rose petals

Rose infused afternoon tea

Here at GG HQ, we love devising recipes that use up a glut of nursery goodies, and these sugared rose petals fit the bill perfectly.

They’re cunningly easy to make and just the ticket for adding a touch of rosy sparkle to cakes, bakes and treats.

All you’ll need are fresh rose petals, egg white, caster sugar and a little patience to create an array of glittery delights that will turn a simple cream tea into a magical maternal feast. Makes 25(ish).

Several large handfuls of clean, unblemished rose petals
1 egg white
Caster sugar

Spoon a layer of caster sugar onto a flat plate.
Beat the egg white with a fork or whisk until light and frothy.
Using a pastry brush or fine paintbrush, lightly coat both sides of the petals with egg white, then place on top of the caster sugar and turn gently, so the petal is completely coated in sugar.
Place the petals on a wire rack for a minimum of one hour to dry.