‘Less Air Miles than Red Roses’ Cookies
Adapted from a recipe from the brilliant cookbook: Two Magpies Bakery by Rebecca Bishop
The original recipe contains rosewater which I think can be a little overwhelming if you’re heavy handed so we’ve just gone for a hint of rose with the freshly dried rose petals from the garden.
350g unsalted butter, softened
275g caster sugar
½ tsp. seasalt
1tsp. Vanilla extract
2 eggs
675g plain flour, sifted
½ jar of raspberry jam ~(170g)
100g white chocolate
1 tbsp. Freeze-dried raspberries
Rose petals to taste
Preheat your oven to 170 deg C Fan. Cream the butter sugar, salt and vanilla ingredients in a mixer (or by hand if old school) until mixed, but not light and airy (otherwise your biscuits will spread and puff up). Whisk the two eggs and add slowly, then using a wooden spoon add 1/3 of the flour into the mix, mix well then add another 1/3, mix and finally the last 1/3. Combine to form a dough but don’t overwork.
Shape the dough into a block then roll out on a lightly floured worksurface until the thickness of a pound coin. Using a heart shaped cutter, cut out your hearts and place on lined baking sheets, allowing a little space around them. Bake for 7 minutes then turn and bake for another 3-5 minutes or until still pale but dry on top. Allow to cool on the tray, then turn half over.
In a small saucepan, heat the jam with 1tbsp. of water and simmer until thick i.e. a spoon dragged along the base of the pan leaves a distinct mark. Remove from the heat and carefully drop a blob of jam on each upturned cookie. Sandwich the other cookie half on top. Leave to set.
Meanwhile melt your chocolate carefully in a heatproof dish over a pan of simmering water, or very gently in a microwave, stirring every 15 seconds (do not overheat). Using a small piping bag or the back of a teaspoon, drizzle white chocolate over the hearts. Sprinkle with freeze-dried raspberries and dried rose petals.