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Have you noticed the amazing smell of wisteria? It tastes as good as it smells, heady and floral and delicious! Especially in my lemon and wisteria bars 🥹🪻 Here’s the recipe for you! I made these to share with some plant based guests, so the recipe is vegan (I used oat milk and vegan butter, and they came out really nice!) 💚 Recipe:  Set your oven to 180C and line and grease a 8” X 5” (or similar) tin.  To make the shortbread layer, add 75g melted butter, 25g sugar, 100g plain flour and a pinch of salt to a bowl, combine into a dough, press into the base of your baking tin and poke with a fork. Pop into your oven for 15-20 minutes or until just starting to turn golden brown. Leave to cool. To make the wisteria layer, begin by combining 30g wisteria flowers with 1 cup of milk and simmer gently for around 5 minutes. Cover and leave to infuse (a few hours is fine, overnight is ideal). Add 100g sugar and 10g chopped wisteria flowers and the zest of half a lemon to a bowl and rub with your fingertips until fragrant. Add 4 TBSP cornstarch, ⅓ cup lemon juice, 2 drops of natural pink or purple food colouring and your infused milk.  Transfer everything to a pan and bring to a simmer. Whisk constantly until the mixture becomes thick (should be around 5 minutes) Pour your wisteria mix over your shortbread, and leave to cool for a few hours or overnight. Serve with fresh whipped cream, thin lemon slices and wisteria flowers!  (I think you should be able to substitute lilac or lavender flowers too! 🌸🌷) #wisteria #edibleflower #foraging
Have you noticed the amazing smell of wisteria? It tastes as good as it smells, heady and floral and delicious! Especially in my lemon and wisteria bars 🥹🪻 Here’s the recipe for you! I made these to share with some plant based guests, so the recipe is vegan (I used oat milk and vegan butter, and they came out really nice!) 💚 Recipe: Set your oven to 180C and line and grease a 8” X 5” (or similar) tin. To make the shortbread layer, add 75g melted butter, 25g sugar, 100g plain flour and a pinch of salt to a bowl, combine into a dough, press into the base of your baking tin and poke with a fork. Pop into your oven for 15-20 minutes or until just starting to turn golden brown. Leave to cool. To make the wisteria layer, begin by combining 30g wisteria flowers with 1 cup of milk and simmer gently for around 5 minutes. Cover and leave to infuse (a few hours is fine, overnight is ideal). Add 100g sugar and 10g chopped wisteria flowers and the zest of half a lemon to a bowl and rub with your fingertips until fragrant. Add 4 TBSP cornstarch, ⅓ cup lemon juice, 2 drops of natural pink or purple food colouring and your infused milk. Transfer everything to a pan and bring to a simmer. Whisk constantly until the mixture becomes thick (should be around 5 minutes) Pour your wisteria mix over your shortbread, and leave to cool for a few hours or overnight. Serve with fresh whipped cream, thin lemon slices and wisteria flowers! (I think you should be able to substitute lilac or lavender flowers too! 🌸🌷) #wisteria #edibleflower #foraging

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