Rose Water Shortbread CookiesPeden + Munk
Rice flour presents these cookies a really beautiful texture, and moreover finally ends up in a gluten-free dessert. Letting the dough rest enables the flour to absorb moisture, making it less crumbly and more straightforward to take care of.
Ingredients
1/2 teaspoon ground cardamom
1 1/2 cups white rice flour plus extra for rolling
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 colossal egg
1 teaspoon rose water
1 teaspoon poppy seeds
ingredient recordsdata: Rice flour is out there at natural foods stores, and rose water at Middle Japanese markets. Both will seemingly be chanced on at specialty foods stores and a few supermarkets.
Preparation
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Step 1
Stride cardamom and 1 1/2 cups flour in a medium bowl and map apart. The exhaust of an electrical mixer, beat sugar and butter in a medium bowl until soft. Add egg and rose water and beat to mix.
Step 2
Decrease mixer to low velocity; gradually combine in dry draw (dough shall be stiff). Duvet and chill a minimum of 6 hours or in a single day.
Step 3
Preheat oven to 300°. Scoop stage tablespoonfuls of dough and, the usage of lightly floured hands, roll into balls. Location on parchment-lined baking sheets, spacing about 1 1/2″ apart. The exhaust of a fork or yet every other utensil that can create an ornamental pattern in dough, flatten balls to a 1/4″ thickness. (Alternatively, flatten balls and create an indentation in the companies and products alongside with your thumb.) Sprinkle cookies with poppy seeds.
Step 4
Bake cookies until company nonetheless quiet pale, 20- 25 minutes. Transfer to wire racks; let cool.
Step 5
DO AHEAD: Cookies will seemingly be baked 5 days ahead. Retailer hermetic at room temperature.
Look Linked Recipes and Cooking Pointers
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How to Cook with Roses
Ship the sweet scent of roses into your kitchen with these eight recipes all made with either modern rose petals, dried rose petals, or rosewater.
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