Rose petal sandwiches were popular in the years leading up to World War Two.


  • 60 dried organic rose petals
  • a few drops of rose essence
  • 25 g (1oz) butter, at room temperature
  • 12 slices of soft white bread
  • 6 tsp lavender honey


  • Soak the dried rose petals in a bowl of cold water with the rose essence for 20 minutes (this rehydrates the petal and gives it more flavour), then drain and set aside.
  • Butter the bread, then spread the honey over 6 of the slices.
  • Divide the rose petals between the 6 slices of honeyed bread and top with the remaining bread slices. Cut off the crusts with a serrated bread knife, cut each round diagonally into 4 sandwiches and serve immediately.
  • Top Tip:
  • If growing the roses yourself never use pesticides.
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