Saturday, July 3, 2010

Rose Cranberry Cookies


Can I tell you how much I love these cookies? These are so good I can't believe they have cemented their place as my current favourite cookie.

I first tasted this when my colleague baked some and encouraged us to try. Since then, I was completely sold and was even thick-skinned enough to ask for a second serving (this so did not happen before :P). However, I was not bold enough to ask for the recipe. Soon after, I stumbled upon the same recipe she used on Evan's blog and jumped at the opportunity to make them.

These cookies may look and taste good but the peeling of the rose petals is such a painful process! It's a good thing I was watching TV while peeling them so it didn't feel like it's such a chore. Five hours later, I ended up with two full cups of rose petals staring right back at me. I guess the only way to do justice to the efforts was to use them up completely :).


I followed the recipe exactly in my first batch and the cookies turned out absolutely beautiful. The only difference was that it took me just 20 minutes for my cookies to brown, 30 minutes yielded me burnt cookies...perhaps due to my very odd oven temperature. The cookies were so good I ate a third of the batch the first round! In order to ensure I have more cookies to share with my family and friends, I made a second batch with an reduced amount of rose essence (1/2 tsp). This proportion works best for me without the rose essence being too overpowering and the cookies turned out very very delicious.


Since I love these cookies so much, I've stored the extras away as my secret cookie stash - for times when I suddenly crave a good cookie or as guilty pleasures any time of the day. This is one cookie that I'll strongly encourage you to try out. If you're not too big a fan of of the rose/bandung flavour, go light on the rose essence or simply do away with it. The rose petals lend a very slight hint of rose to the cookie, which is not strong enough to put off anyone but brings out the beauty of this cookie with an added girly touch. 

This might just signify the beginning of my love journey with roses...

8 comments:

  1. Don't be shy with me la!!! Lol. Just ask if you wanted the recipe I would have given it to you lol. You're not greedy lor please, I love it when people ask for more. ;) I like your version cos it's rosier. I shall add rose essence the next time I make it!

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  2. hey, you guys are colleagues? :D

    lovely cookies you got, i agree the rose peeling is a painful process indeed! may wanna use a mortar & pestle nx time :p

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  3. Chelle: Hahaha paiseh ma. Okok I'd just be direct next time. Thanks for sharing this lovely recipe!

    Evan: Yes we are :P. Thanks for posting up this lovely recipe! Yea...there must be an easier way of doing this somehow...haha.

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  4. Hmmm ... This is REALLY interesting! I'm wondering where to source edible dried rose petals ...

    Btw, I just recalled that you were the one who left that comment on my durian tarts photo during the CNY season. Haha! No wonder, your Flickr name sounds SO familiar. Boy, did I even mention to ya about mango tarts too!? Haha! When the mango season hit, I got distracted by other recipes. Haha!

    Thank goodness I found your blog now. I'll be back for more. Keep it up!

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  5. Pei Lin: Yes I was the one! Your durian tarts look very lovely :).

    I got my edible dried rose petals from a Chinese medicine hall, quite an odd place to get it but perhaps you can try? Do make this cookies when you get a chance too...keep in touch! :)

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  6. Una vera delizia, belli questi biscotti complimenti ciao :)

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  7. Hey babe! Can you please share the recipe with me? siling.o@gmail.com

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  8. Hey babe, here you go:

    Ingredients
    50g powdered sugar
    100g butter
    1/4 tsp salt
    180g cake flour
    1/4 tsp baking soda
    1 cup dried roses (stalks and sepals removed)
    1/3 cup dried cranberries
    1 tbsp cool water
    1/2 tsp rose essence

    Method
    1. Beat together butter, powdered sugar and salt until creamy.
    2. Combine cake flour and baking soda and sift into the butter mixture. Add in the rose petals and water, fold to combine until a rough dough is formed
    3. Roll into a 3cm thick log. Chill for at least an hour. Slice and bake at 165C for 25 minutes.

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