I recently came across a wonderful blog the Kulinary Adventures of Kath. There are so many beautiful recipes! She has a lovely recipe for Rose Biscuits from the book “Tea at Fortnum and Mason”. I had to get the book!
I love this great little book, so informative on the history and art of tea. I wanted to have a go at baking these gorgeous rose biscuits, and having done so, am now keen to make some of the other great recipes for sweet and savoury delights.
The biscuits are so easy. The only difficulty may be in acquiring crystallised rose petals as specified in the recipe. In Sydney, “The Essential Ingredient” stocks their own house brand of crystallised rose nibs. They also sell them online. They add a lovely fragrant flavour to the biscuits.
The recipe makes about 20 biscuits.
Ingredients
100g unsalted butter, softened + extra for greasing
50g golden caster sugar
1 tbsp rosewater
100g plain flour, sifted
50g ground almonds
15g crystallised rose petals, chopped
Method
Preheat the oven to 180 degrees C. Lightly butter a baking tray or line the tray with baking paper.
Cream the butter, sugar and rosewater in a large bowl. Add the flour, ground almonds and rose petals and mix everything together to form a dough.
Take heaped teaspoons of the mixture and roll it into balls. Flatten them slightly on the baking tray. Bake in the preheated oven for 15-20 minutes until just golden. Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack. Store in an airtight container. These biscuits also freeze well.
The Quirk and the Cool 