Friday, 9 September 2011

Rose Butter Cookies

May, 2010

While researching on a recipe for tea flavoured cookies, I came upon this recipe that replaces egg with milk and ground tea leaves. I got really excited about it and went straight into my kitchen searching for suitable tea to make my own tea flavoured cookies! Then I found a pack of dried rose buds my mom got me. So rose flavour it is!

These cookies are gorgeous and even my husband who doesn't like to see pieces of tea leaves or flowers in his food loved it. My (then) 2 years old (now already 3 and a half, where did the time go??) daughter helped me cut the cookies out and she loved them so much she woke up this morning (made them yesterday) shouting: Abby loves cookies!!!

Ingredients (Make approx. 20-25)

87.5g Unsalted Butter, softened under room temperature
100g Icing Sugar
35g Milk
1/2 tbsp Ground Rose Buds (stalks removed and grind the buds into powder)
200g Plain Flour (I use weak flour)
1/2 tsp Baking Powder
1/2 tsp Salt


1) Soak the ground rose buds in the milk (no need to boil) for approx 20 mins
2) Cream butter and icing sugar until pale and fluffy
3) Bit by bit add the milk mixture into the butter, making sure it is mixed well each time you add the milk.
4) Sieve the flour, baking powder and salt into the mixture and fold until its just combined.
5) Form a dough and then flatten to a disc. Wrap with clingfilm and rest in the fridge for ~30 mins.

Preheat oven to 180C

6) Roll the dough on a very lightly floured worktop and use floured cookie cutters to cut out shapes. Place them on a lined baking sheet and bake for approx. 12 mins until golden brown.
7) Remove from oven, rest for a couple of mins then remove the cookies and cool them completely on a cooling rack.


- Store them in an airtight container once its completely cooled
- Amount of rose bud powder is adjustable according to preference
- Amount of milk is adjustable as well, think of '1 large egg' amount of liquid being replaced by milk.
- Original recipe called for 100g caster sugar, I replaced it with icing sugar, you can adjust the amount as well if you think it could be too sweet.