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Rose Sugar Cookies

By Kirsten McKechnie.

My mum is the most lovely, caring and supportive person that I know and somehow she always manages to find the perfect gift, so approximately three times a year I get myself very frazzled trying to think of the ideal gift to express my appreciation back to her. Luckily for me I have some fantastic gift shops nearby but now and again I really want to go to the effort of making the gift myself as a declaration of just how much she means to me. For Mother’s Day this year I’ve put together some rose flavoured and scented biscuits to wrap up as a special surprise. Not only do they taste amazing but they look beautiful and she’ll love that I spent the time making them just for her.

Ingredients

170g butter

280g caster sugar

2 eggs

1 tsp vanilla

2 tbsp rose water

Organic rose petals fresh (sliced) or dried, rosehip goes very nicely too

360g flour

400g pure icing sugar (sifted)

2 eggwhites

1 tsp lemon juice

Gel food colouring (I used Americolor Deep Pink, Navy and Teal)

You will also need to get your hands on a piping bag, a number 2 sized piping nozzle and a new smallish paint brush. Some plastic gloves aren’t a bad idea either if you don’t want teal coloured hands like me. 

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Method

1. Cream together the butter and sugar until smooth.

2. Beat in the eggs, vanilla and rose water.

3. Stir in the rose petals and flour then wrap in gladwrap and chill in the fridge for at least two hours.

4. Preheat oven to 200°C

5. On a floured surface, roll out your dough to around 1/4 inch thick (it’s easiest if you do half at a time) and cut out biscuits.

6. Transfer them onto a tray and bake for 6 minutes or until slightly golden around the edges.

7. Once you remove them from the oven, cool completely on a rack.

8. Whisk together egg whites, icing sugar and lemon juice until smooth. 

9. Portion this out into small bowls or ramekins so you can create a few different colours. 

10. Add very small amounts of gel colour at a time to each bowl and stir well until you have a combination of colours that you love, then gladwrap the bowls and keep them in the fridge in between working with them.

11. Fit the number two nozzle into the piping bag.

12. Choose your base colour (I used navy and a blush pink) and spoon a few tablespoons into the piping bag, then draw the outline of where you want the icing to cover on each biscuit.

13. Once you’ve completed all the outlines go back to your bowl and add 1/2 tsp water to the icing mixture, stirring really well. You may need to add a little more but the goal is to have the icing at a ‘fill consistency’ so when you pipe it into the outline it all joins together and you can’t see where you originally piped it.

14. Once all your biscuits have a solid icing base you can have a rest while they set. This will take a few hours at the very least so it’s a good idea to do them the day before you want to decorate them.

15. Again, with the number two nozzle, fill the piping bag with the colour you’ve chosen for the flowers.

16. To create the floral decoration on the top of the biscuits draw curved squiggly lines and use the paint brush to make the petals (have a look at the picture.) You can pipe some small dots to indicate the centre of the flower. 

I hope you enjoy making them with someone special in mind.

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