I love baking, so when I come across a recipe that sounds easy and delicious at the same time, I have to try it. This recipe was in the latest food issue of the South African House and Leisure magazine. House and Leisure is currently running a competition, where you have to recreate one of their dishes, and you stand the chance to win some amazing prizes, including Pick ‘n Pay vouchers and Le Creuset dishes.
I have never used rose water in my life, and before recently, I had no idea what you would use it for. It gives a great flavour to these biscuits, and smells like those tiny pink sweets. It apparently can also be added at the end of cooking a curry to bring out the flavours.
I baked these biscuits for Valentines day, so instead of decorating them with caster sugar, I melted some white chocolate, added some pink food colouring, and piped hearts on to each biscuit.
Normally baked goods sit for a couple of days in my house with only me eating them, or taking them to work (my boyfriend hasn’t got a big sweet tooth), but these were annihilated in a couple of days by both of us because they were so yummy!
The recipe from Kirsten Zschokke follows below:
(This recipe is from the House and Leisure Food Issue – 2012 Collector’s Edition, p67)
- 200g room temperature butter (you won’t get the shortbread flavour if you use margarine)
- 60g icing sugar
- 125g cake flour
- 125g corn flour (Maizena in South Africa)
- ½ tsp baking powder
- 100g white chocolate broken into pieces
- 1 tsp rose water
- Extra white chocolate and food colouring of your choice for decorating the biscuits.
- Add the butter and icing sugar to a food processor and blend until combined.
- Add the cake flour, corn flour, baking powder, chocolate and rose water and blend again to form a dough.
- Carefully remove the blade from the food processor.
- Roll teaspoon sized amounts of the dough into balls, and press flat on to a greased oven tray with your thumb or a fork.
- Make sure there is enough room between the biscuits, so they don’t spread into each other when you bake them.
- Place the biscuits in the fridge for an hour, before baking.
- After your biscuits have been in the fridge for about 45 minutes, turn on your oven to 180°C (350°F) to preheat it.
- Bake the biscuits for 10 to 12 minutes until they are starting to lightly brown on the bottom.
- Leave to cool, and either dust with caster sugar, or pipe on some coloured white chocolate in the design of your choice.