… and these cookies are for Valentimes!
Buttery cookies with rose water for a refined and subtle taste.
I mean, do I really have to advertise them? Look at them!
- 180 g cold butter
- 150 g icing sugar * (see nota bene below)
- 350 g bread flour
- 1 egg
- 2 tsp rose water
- pinch of salt
- red or pink food colouring; I’m using Wilton Icing Colouring in Rose
In a food processor combine all ingredient and process until smooth.
Take out the dough and form a ball and wrap in plastic (this post is a little too sweet, we needed balance). Chill in the fridge for ~1 hour.
After chilling, roll out the dough VERY thin – 1.5-2 mm in thickness.
Cut out round cookies using a 7 cm round cookie cutter.
Arrange 4 individual cookies rounds in an overlapping fashion (see photos below). Roll them tight and cut in half to form 2 roses (ta da da!). Open up the petals to make them look more natural. Repeat with the rest of the dough.
Arrange your roses on a baking sheet. Use parchment paper and chill for 2 h.
Bake at 230º C/445º F for the first 5 min then reduce the heat to 200º C/390º F and bake for another 10 min.
Let cool to room temperature before serving to your loved ones.
- to prevent burning bottom of the cookies use 2 baking sheets (wish I knew it before baking!).
- to avoid browning top of your roses place a sheet of aluminium foil.
* Nota bene: icing sugar is fine and as a result will most likely cause your roses to melt while baking. You can replace icing sugar with fine granulated sugar which will hold the form of the cookies better. However, granulated sugar will not dissolve in the dough and your cookies will be gritty.
Modified from this website.