Rose and Violet is one of my favourite flavour combinations. I know to many people this conjures up images of gray haired ladies/draw liners/floral perfumes, but to me they are the best flavours for delicate dreamy desserts - ice creams, panne cottes, sorbets, jellies. These butter cookies were an experiment this morning and I think they worked and looked quite pretty too - if a little rustic!!
Rose and Violet Butter Cookies
225g caster sugar
280g plain flour
1/2 tsp bicarbonate of soda
1 tbsp double cream
1 tbsp rose water or rose syrup
1 tbsp violet syrup
crystallised rose and violet petals
Preheat the oven to Gas Mark 4/180F/350C and grease and line two baking trays. Whisk together the butter and caster sugar until light and creamy, then add the egg and whisk again. Sift in the flour and bicarbonate of soda, add the cream and floral syrups and then whisk again. Fold through some crystalise rose and violet petals (they are not cheap so just as many as you can justify!) The dough will be soft and not suitable for rolling. Using two spoons, place spoonfuls of the mixture on to the trays, leaving a little gap between each as they will spread. Press each cookie down with the back of a spoon and decorate with a few extra rose and violet petals on top. Bake in the oven for 10 - 12 minutes until pale golden brown, then transfer to a rack to cook.
Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx