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On 8 March, we celebrate International Women’s Day. To mark the occasion, I baked these beautiful butter rose cookies using my favourite shortcrust cookie dough. The dough is wonderful to work with. The key to success lies in understanding your oven: if it’s not hot enough or the dough hasn’t been chilled sufficiently, the roses may simply spread during baking. That’s why I recommend baking one or two cookies as a test first. As they bake, the roses gently open their petals, which can later be decorated however you like. They look absolutely stunning!<\/em><\/p>\n<\/blockquote>\n

Makes about 20 cookies.<\/span><\/p>\n

Ingredients for butter rose cookies:<\/span><\/p>\n

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• 180 g cold butter<\/li>\n
• 150 g icing sugar<\/li>\n
• 350 g plain flour<\/li>\n
• 1 large egg<\/li>\n
• 1 egg yolk<\/li>\n
• 2 teaspoons rose water (or vanilla extract), or seeds from 1 vanilla pod<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour into a bowl, add the butter and rub it in quickly with your fingertips or cut it in with a knife until the mixture resembles breadcrumbs. Add the remaining ingredients and quickly knead into a smooth dough. You can also prepare the dough in a food processor. Shape into a ball, wrap in cling film and refrigerate for at least 1 hour.<\/p>\n

  Roll out the chilled dough to a thickness of 1.5\u20132 mm. Cut out circles measuring 7\u20138 cm in diameter (do not make them larger). Arrange four circles in a row so that they overlap slightly, as shown in the original tutorial photo. Roll them up, then cut the roll in half to create two roses. Gently separate the petals and place the roses onto baking trays lined with baking paper.<\/p>\n

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  Chill the trays in the refrigerator for about 2 hours.<\/p>\n

  Bake at 200\u00b0C for approximately 15 minutes. I baked the first 5 minutes at 230\u00b0C to help the roses set and keep their shape. It’s worth baking one or two roses first to get to know your oven. If necessary, extend the baking time and cover the roses loosely with aluminium foil to prevent over-browning, as the cookies are quite thick and may need extra time to bake through in the centre. Cool completely on a wire rack.<\/p>\n

  Store the butter rose cookies in an airtight container for up to 7 days.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n","protected":false},"excerpt":{"rendered":"

  On 8 March, we celebrate International Women’s Day. To mark the occasion, I baked these beautiful butter rose cookies using my favourite shortcrust cookie dough. The dough is wonderful to work with. The key to success lies in understanding your oven: if it’s not hot <\/p>\n","protected":false},"author":1,"featured_media":3644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,69,67],"tags":[113,411],"duration":[],"tag_group":[],"class_list":["post-3636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies-biscuits","category-mothers-day","category-valentines-day","tag-egg-yolks","tag-rose-water"],"acf":[],"yoast_head":"\n