We’re home from the Faroe Islands. Both our adventurous hearts and memory cards are filled to the brink, and as soon as we’ve digested it all we’ll curate a travel guide for you guys. But until then let’s talk about these cookies. They may look simple to the eye but their flavour is worth talking about. Lately I’ve found my mind wandering off to Morocco. We went there a little over three years ago and I can still taste the sweetness of the freshly squeezed orange juice from a OJ-stands at Djeema El-Fnaa and smell the fragrant spices of the souks. It was Morocco who taught me to use rose water in my food.
So when I found rose water at our local market my mind was instantly back in Morocoo, and I promise you that yours will, too, if you make these cookies. The dough is basically a short bread recipe, but I altered it a bit. Cut the butter a bit down to leave room for a bit butter milk, making this cookie flaky. The dough is spiced with cardamom which makes a great counterpart for the sweet and perfumed rose infused glaze.
Rose & Cardamom Cookies
(makes 24 cookies)
300 grams all purpose flour
1 teaspoon ground cardamom
175 grams butter
100 grams powdered sugar
90 ml butter milk
250 powdered sugar
3 tablespoons rose water
Rose petals for garnish
- Heat the oven to 190 C/375 F.
- Combine the flour, cardmom, and sugar in a mixing bowl.
- Use your fingers to crumble the butter into the dough until large pieces remain.
- Stir in the buttermilk. Use your hands to work the dough, but make sure not to overwork it. Stop as soon as the dough is smooth. Gather the dough into a ball and give it a light press before you wrap it in foil.
- Let the dough rest in the fridge for 60 minutes.
- Turn the dough onto a lightly floured surface. Roll out until it is 4 mm thick.
- Use an 8 cm cutter to cut out the cookies, and place them on a baking tray.
- Bake in the oven for 10-13 minutes or until pale golden brown.
- Set aside to cool on a wire rack while you make the Rose Glaze.
- Place powdered sugar and rose water in small bowl and whisk until smooth.
- Use approx. 1 teaspoon glaze for each cookie. Use the back of the teaspoon to even out the glaze.
- Garnish with rose petals.
- Let the glaze dry for a few hours before you store the cookies in a air tight jar.