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R is for rosewater

Since my last trip to the Vegetarian Cookery School in Bath, where the course featured a bonus recipe for rosewater shortbread that I fell in love with, I've been looking for an excuse to try using rosewater in a recipe again. 

Clearly, more biscuits (or cookies if you'd rather) were needed - more lightly floral, grotesquely buttery,  gently soft biscuits, in fact - sandwiched together by some rather awesome jam provided by my other half's mum.

Here's the recipe I came up with - the biscuits are very, very soft - add more flour if you'd like a more robust tea companion.

The only minor snafu was that I ended up grabbing some essence of rosewater, rather than rosewater itself - from what I can gather, a pale imitation of rosewater proper. So, I open source this recipe to you, dear reader - when you find out what's the right amount of rosewater, you just let me know and I'll drop it into the recipe here!



Rosewater jam sandwiches

Ingredients
4oz flour
one-quarter tsp baking powder
2oz caster sugar
2oz vegan margarine
pinch of salt
1tbsp agave
Rosewater, to taste

How you do it
Preheat oven to 160, grease a baking sheet.
Cream together the butter and sugar til light and fluffy, then add the rest of the ingredients and combine into a dough.
Tear off walnut size chunks of dough and roll into balls. Put them on the baking sheet and pat down slightly.
Bake for 15-17 minutes.

If biscuits aren't your thing, and like me, you've got a whole bottle of rosewater knocking about, then fear not - there are recipes out there for you!

Ladies and gentlemen, I recommend Salad Scheherazade! It's more a dessert than a salad, but it's got fruit in it, and it's called a salad, so I'm pretty sure it's health food.

The original recipe, which you can find on the Guardian, uses orange water and honey. I swapped the orange blossom water for rosewater, ditched the honey, clearly, and didn't replace it with anything - it didn't seem to need it, but I guess agave would work too.

It's a mix of clementines, halva, nuts, pomegranate and rosewater - it's floral, absolutely delicious, and you can find the recipe here!


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3 comments

  1. Oooh, rosewater! Another thing I haven't been able to track down around here. Can't wait until I live in an awesome big city! I want to nom that salad, around this time of year I start craving citrus like crazy. Which is useful because the fruit becomes slim pickins once it's cold, unless you want to shell out crazy money for fruit shipped from god knows where. I guess that does include oranges, but at least they're cheap.

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  2. Your biscuits look lovely, I don't eat much jam but I do love it sandwiched between biscuits.

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