Recipe: Easy Rosewater Biscuits (2024)

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Monday, 15 October 2018

Recipe: Easy Rosewater Biscuits (3)

It has been brought to my attention that I don’t bake enough. You only need to look at the ‘Baking’ section of my recipe archiveto notice that a years worth of projects can fit on one page, and this lack of confidence with sugar, eggs and flour spills over into everyday life. My mother is the baker, not me. Where I’m confident in the kitchen when it comes to cooking (at the time of writing last night I was following a badly written recipe for a steak and ale pie, and successfully managed to go off script to produce a decent dinner without breaking a sweat) my bakes never seem to come out as well as other peoples. Sure, I spend a lot of time shouting at the screen duringThe Great British Bake Offas I’m well versed in the technical, academic side of baking, but over the past few years I’ve gone from someone who loves to bake to someone who rarely does it at all.
Recipe: Easy Rosewater Biscuits (4)
Recipe: Easy Rosewater Biscuits (5)

However, over the past month or so I’ve tried to get back into the saddle a bit. Making the Autumn Hazelnut Praline Loaf Cake I loved so much last autumn for the blog boosted my confidence a bit, so the other week I decided to make again the really easy rosewater biscuits I’d shared on Instagram earlier in the year and loads of you asked for the recipe for. Really all you’re doing is taking the basic biscuit recipe from my Homemade Halloween Party Rings (which I in turn have adapted fromHow Baking Works, though to be perfectly honest it is a biscuit recipe I’ve seen cropping up everywhere – you can’t really improve on baking as it is a science, not an art like cooking) and decorating them with a rosewater spiked hard icing and a sprinkling of dried rose petals.

A bit of a shout out for my recent baking boost needs to go to Le Creuset. I know full well a big part of why I don’t bake as often is that I simply don’t have enough tins and stuff (or space for them) in my tiny kitchen.

I made my first loaf cake here yesterday (a ginger cake inspired byBake Off!) because my mother was kind enough to donate a tin.

Anyway, so I could get my bake on they kindly sent me one of their fantastic baking tins. Full confession: I have already owned one for about a year, but I swear they’re the most versatile thing in my kitchen, especially as I have so little space so I jumped at the chance to get a second. You see, I had biscuit tins, but these did not have lips around the edges so they were no good for roasting things (like my ), and all my other roasting tins, before this one came along were no good for the delicate art of cookie and biscuit making. It is also possible to accidentally burn food onto them and scrub it off again without ruining the tin. I’ve been there. (A bit of a hazard of your everyday kitchen also being a test kitchen!)
Recipe: Easy Rosewater Biscuits (6)

I hope you’ve all notice the new ‘You Might Need’ widget in all of my new (and coming soon to old) recipe posts. I get so many questions about my favourite and most trusted kitchen equipment, so now if you click on the items you’ll be able to get your own, like a super awesome Le Creuset baking tin. Wherever possible I’ve tried to include theexactitems I use and love in my own kitchen in London, or that I always use in my mothers Kent kitchen. So yes, I really do love Mary Berry Palette Knives (ad), Lakeland Baking Parchment #ad (though Sainsbury’s actually does a great budget option) and Salter Kitchen Scales (ad) that much.

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Recipe: Easy Rosewater Biscuits (7)

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Recipe: Easy Rosewater Biscuits (8)

  • Author: Rachel Phipps
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Makes 18-20 1x
  • Category: Baking
Print Recipe

Description

These simple vanilla biscuits are topped with a rosewater icing and dried rose petals to make the perfect pretty biscuit, perfect for afternoon tea.

Ingredients

Scale

  • 50g (2 oz) Golden Caster (Granulated) Sugar
  • 100g (3.5 oz) Unsalted Butter, softened
  • Pinch Salt
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 150g (5 oz) Plain (All Purpose) Flour
  • 25g (1 oz) Cornflour
  • 8 tbsp Royal Icing Sugar
  • 3 tsp Cold Water
  • 1/2 tsp Rosewater

Instructions

  1. Pre-heat the oven to 180 degrees (355 Fahrenheit).
  2. Cream together the sugar, butter, salt, vanilla and egg yolk until smooth. Add the flour and cornflour, and gently stir in until combined into a dough. Bring together into a ball using your hands.
  3. Lightly flour a clean work surface and roll out the dough until it is about the thickness of a £1 coin.
  4. Using a medium cookie cutter (the middle one if you have a standard set of three) cut out the biscuits, laying them on two baking sheets covered in baking parchment. Bring the dough scraps together carefully (try not to work the dough too much, as this creates tough biscuits) and roll out and cut out more biscuits until you can’t get any more out of the dough.
  5. Bake the biscuits for 8-10 minutes until they are firm but have barely started to turn golden. Allow to cool on the baking sheets completely before decorating.
  6. Mix the royal icing sugar with the water and the rosewater, adding the water in very small amounts until it is just smooth enough to smooth over the biscuits. I do this one by one, adding a sprinkling of dried rose petals as I go with a palette knife, drizzling some icing in the middle of the biscuit then pushing it to the edges. The back of a spoon also works if you don’t have a palette knife / you’re as bad as I am at washing up.
  7. Leave the icing to harden at least overnight before storing in an air tight tin for up to 5 days (if they last that long!)

Notes

If you can’t find royal icing sugar regular icing sugar is fine, you’ll just not get a hard set on top of the biscuits so be carefully putting them in the tin.

Recipe: Easy Rosewater Biscuits (9)

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Recipe: Easy Rosewater Biscuits (10)

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Recipe: Easy Rosewater Biscuits (2024)

FAQs

What does rose water do in baking? ›

These days, I've grown to love rose water for the delicately evocative floral quality it introduces to culinary pursuits—especially baking. When used properly, it works simultaneously on multiple sensory levels to introduce a surprising, perfumed freshness to cookies, cakes, and candies.

Do I have to use distilled water to make rose water? ›

Many homemade rosewater recipes online also say to use distilled water but that is not necessary if you are distilling the rose petals as is shown in this method. All you need to make real traditional rose water are high quality roses and tap water. Its very easy and straightforward!

What pairs well with rose water? ›

It goes well with spices like saffron, cardamom, and jasmine; nuts like almonds, pistachios, and coconuts; and fruits like oranges and lemons, It's also used in baklava (add a few drops to the sugar/honey drizzle), Turkish delight, tea, rice dishes, and more.

What to do with homemade rose water? ›

How to use it
  1. Use it as a facial cleanser or toner. Just rinse your face with rose water after washing with your normal cleanser.
  2. Use it in recipes, such as hibiscus iced tea with rose water.
  3. Create a rose water mist by adding it to a spray bottle. This can relieve stress.
May 22, 2017

What happens if I drink rose water every day? ›

Drinking rose water can also help you improve your physical and mental health in many ways: Rose water contains Vitamins A, C, E and B, which all can help relief stress and anxiety, Studies show that rose water can ease bloating, fluid retention and constipation and improve digestion, and.

Do I need to refrigerate rose water? ›

It's ideal to store rose water in the refrigerator or in a cool and dry place to maintain its potency and preserve it for as long as possible. Like all other products, rose water has a shelf life that depends on the method used to prepare it. With time, rose water loses its potency.

Why is my homemade rose water brown? ›

If your homemade rose water turns brown, it might be due to over-boiling the petals, which can cause them to release tannins, resulting in a darker color. It can also occur if you used roses that weren't completely clean or pesticide-free or if the petals had brown spots.

What does rose water do to your face overnight? ›

Leaving rose water on the face overnight can help to hydrate and soothe the skin, reducing redness, puffiness, and irritation. However, it is important to note that leaving any product on the face overnight may lead to clogged pores or breakouts, so it is best to use a small amount and rinse off in the morning.

What not to pair with rose? ›

Rosé wine does not work well with:
  • Extremes: Dishes that are too rich. spicy or flavorful can and will overwhelm the wine.
  • Dishes that are too sweet (unless paired with sweeter styles of wine). Finding the balance is key. ...
  • Dishes served with heavy and rich cream or butter-based sauces. ...
  • Robust red meats.

Can I use rose water for hair? ›

Yes, rose water can be beneficial for your hair. It has natural conditioning properties that can help improve the texture and manageability of your hair. It also has a calming and soothing effect on the scalp, potentially reducing irritation and promoting a healthier environment for hair growth.

What spices go well with rose water? ›

Rose water pairs well with other spices and herbs such as allspice, basil, lemongrass, lavender, cardamom, caraway, chile peppers, citrus juice and zest, clove, cocoa, coriander, cumin, ginger, grains of paradise, mint, nutmeg, black pepper, saffron, and vanilla.

What is rosewater for baking? ›

It is used in a wide range of culinary applications, including drinks, baked goods, and other desserts, especially in Middle Eastern, Indian, and Asian cuisines. Besides having an aromatic and flowery fragrance, when used accurately rose water adds a beautiful sweetness and unique element to savory and sweet dishes.

Does homemade rose water expire? ›

Shelf Life and Expiration

Homemade Rose Water (Simmering Process): Up to 2 weeks. Refrigerated Homemade Rose Water: 1-4 months.

Can you use dead roses to make rose water? ›

All you need are dried roses, water, and a glass container. Rosewater can be used in many ways, such as a facial toner or body spray. It's also a great way to add a touch of luxury to your home spa treatments. So go ahead and indulge in the lovely scent of roses!

What is a substitute for rose water in baking? ›

One excellent substitute for rose water in terms of sweetness is orange blossom water. It shares a similar level of sweetness and can provide a delightful citrusy undertone to your recipe. Another option is vanilla extract, which adds a touch of sweetness while imparting a warm and comforting flavor.

What does rose water do to food? ›

Rose water is a common ingredient in Middle Eastern cooking and in many Indian recipes—especially desserts. With a delicate floral aroma and taste, it can bring out a recipe's sweetness and balance out more tart ingredients.

What is the purpose of rose water? ›

Rose water is perfect for cleansing your skin and removing any impurities that could cause unwanted spots. Because of its gentle nature, it is suitable for people with any skin type - even sensitive skin. Using rose water for face and body cleansing will ensure your skin doesn't become dry and irritated.

How much rose water to use in cooking? ›

If floral waters are new to you, then start by adding a small amount (¼ teaspoon) and working your way up. Keep in mind, if you add too much of anything floral, it can taste soapy, but just the right amount is heavenly. Next time you bake a cake, try swapping the vanilla extract with rose water.

References

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