Rose water and cranberry cookies
| Serves: | makes 80 bite sized cookies |
Ingredients
- 2 cups Icing sugar, sifted
- 1 1/2 cups Fresh rose petals, chopped
- 3 tbsp pine nuts, roughly chopped
- 2/3 cup Dried cranberries, roughly chopped
- A pinch salt
- 1/2 tsp Bicarbonate of Soda
- 360 g flour, sifted
- 3 tsp rose water
- 200 g cold unsalted butter, cubed
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Cooking Instructions
- Soak the rose petals in a bowl of warm water to soften.
- In a mixer, cream the butter and icing sugar until light and smooth, then add the rose water.
- Drain the rose petals and add them to the mixing bowl.
- Combine the flour, bicarbonate of soda and salt and add to the butter mixture in 3 stages, mixing at a low speed.
- Add 1 tablespoon of cold water, a little at a time, until the dough starts to come together.
- Mix in the chopped cranberries and pine nuts at a low speed.
- Place the dough onto cling wrap and roll into a log (approximately 2.5 cm in diameter). Place the dough in the fridge for about ½ an hour to firm up and rest.
- Slice the dough log into 3-4 mm thick slices and bake at 165 °C for about 12-15 minutes or until golden brown around the edges.
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