With the weather warming up and beautiful new season clothing hitting stores, it’s hard not be excited that spring has arrived!
At my house, the arrival of spring means throwing open the doors to let the fresh air in, clearing out the clutter with some spring cleaning and swapping out warming winter recipes and comfort foods in favour of baking with lighter, fresher flavours.
To really kick start the senses, I love starting each season with a new scent in my home – it’s amazing how quickly you notice the difference! Diffusers are my absolute favourite – there’s just something about sitting back and enjoying home baking in a room that smells fantastic. Try beginning spring with a beautiful floral scent like this Peony and Rose Riveria Diffuser.
But when it comes to spring baking, Rosewater is one of my favourite flavours to bake with – with the flowers blooming outside, why not use this beautiful, light fragrance more often? This recipe for rosewater sugar cookies is a great way to bring the freshness of rosewater into your baking without becoming overly complicated – all you need is a little time to chill the dough!
The rosewater brings a delicate floral flavour to the sugar cookies – just smelling them makes you think of spring! But if rosewater isn’t your cup of tea (or you don’t have any on hand) simply switch the rosewater for an equal amount of lemon juice or vanilla bean paste – both would be equally delicious.
Tip: for extra wow-factor try piping a buttercream rose swirl onto the top of each cookie. I even sprinkled and edged mine with edible gold glitter to add a bit of sparkle – don’t they look gorgeous?
3 cups plain flour
1tsp baking powder
225g butter, softened
1 ¼ cups sugar
2 tsp rosewater
Combine flour and baking powder in a medium bowl. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and rosewater.
Gradually add flour mixture to wet mixture, mixing well between each addition. Once all added, mix until well combined and dough comes together, away from the sides of the bowl.
Split into two balls, flatten into discs and wrap in glad-wrap. Refrigerate for at least one hour.
Preheat oven to 175 degrees Celsius and line baking tray.
Remove dough from fridge and roll on lightly floured bench until about 0.5cm thick. Cut out shapes and transfer to baking tray.
Bake for 10-13 minutes or until cookies begin to turn light brown around the edges. Allow to cool on tray for 5 minutes, the transfer to rack to cool completely.
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