Eggless Rose Petals Cookies Recipe
Eggless Rose Petals Cookies are aromatic, buttery treats made with dried rose petals, perfect for tea-time indulgence and elegance
Ingredients
1 cup = 250 gram
- 1 cup/120g whole wheat flour
- 1/2 cup/60g powdered sugar (we used khandsari sugar)
- 1/2 cup/100g butter (at room temperature)
- 2 tbsp edible dry rose petals
- 1/2 tsp baking powder
- 1/2 tsp rose water
- Pinch of salt
- 1-2 tbsp milk
- 1 tbsp dry rose petals for garnish
Instructions
- Add sugar and dry rose petals in a grinder jar.
- Grind to a fine powder.
- Add this powdered sugar and butter in a bowl.
- Whisk until butter turns creamy and soft.
- Put a sieve and add flour, salt and baking powder.
- Sift into the bowl.
- Add rose water and mix well.
- If the mixture is not coming together, you can a bit of milk. We added 1 tbsp of milk only.
- Take a small portion of dough, roll and flatten it.
- Give it a proper round cut using a cutter. Better to do this task directly on baking tray lined with greased butter paper or parchment paper or silicon mat.
- Mark 8 cuts from the sides, keeping the centre intact.
- Tuck a piece of rose petal at the centre of every cookies. You can slightly wet the centre of cookies with water or milk so that rose petal remain intact there.
- Place the tray in refrigerator for 30 minutes.
- Bake in preheated oven @160°C for 20 minutes or until sides begin to turn brown.
- Take out and let the cookies turn cool.
- Enjoy.