Do you ever have those days where just nothing you try in the kitchen goes right? I had one of those days when I started making these cookies. The cookies themselves were fine – they looked and tasted delicious! I was then originally going to coat them in melted dark chocolate and leave to set. But I just could not melt chocolate successfully – my makeshift bain marie really failed me that day! I ended up eating lumpy half melted dark chocolate and shoving the cookies in the freezer, vowing to try again another day.
However, it ended up being a blessing in disguise, as I decided that the flavour of the dark chocolate would end up overpowering the subtle rose flavour. Instead, I thought I’d incorporate the rose water into an icing and top with freeze dried strawberries. And so these strawberry rose cookies were borne. Mine are heart shaped, to fit in with this week’s Valentine’s theme, but you can cut these into any shape you like if you’re not making them for your Valentine.
For the cookies:
100g of plain flour
50g of vegan butter
25g of sugar
1 tablespoon of rose water
For the rose icing:
125g of icing sugar
2 tablespoons of rose water
3g of freeze dried strawberries
Makes 20-30 mini cookies
1. Beat together the vegan butter and sugar, then stir in the flour and rose water. Knead until it forms a dough.
2. Roll the dough out onto a floured surface. You want it to be a couple of millimetres thick. Using a cookie cutter, cut out your desired shapes.
3. Place the cookies onto a lined baking tray and place in the oven for 15 minutes at 175 degrees celcius.
4. Take the cookies out of the oven and leave to cool.
5. When the cookies are cool, make the icing. Mix together the icing sugar and rose water. Place into a piping bag with a small nozzle. Pipe over the cookies and then sprinkle the freeze dried strawberries over the top.
6. Serve your strawberry rose cookies to your Valentine (or yourself).