Fennel flower and Parmesan twists

Name: Fennel flower and Parmesan twists
Ingredients: 1 teaspoon fennel flowers; 1 tablespoon milk; a pinch of salt; 75 g/3 oz/¾ stick butter; 115 g/4 oz / 1 cup Parmesan, grated; 1 egg, beaten with; 225 g /8 oz /2 cups self-raising flour

Preparation info

Makes about
3 dozen
dozen

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

You can adapt the recipe to saffron; in which case, beat the egg with 1 tablespoon water in which you have infused 1/20 g/25 threads of saffron.

Ingredients

Cookies
Vegetarian

Ingredients

Method