Honey Rose Biscuits

Honey Rose Biscuits
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  1. 1/4 cup icing sugar
  2. 1 cup plain flour
  3. 2 jars (100g) Ming Cha Rose Honey
  4. 100g unsalted butter, cubed and chilled
  5. Rose Petal topping
  6. 1 egg white
  7. 2 tbsp sugar
  8. 2 tbsp Rose Tea
  1. Turn on the oven to 180 degrees celsius
  2. Add the flour, butter and sugar in the bowl of a food processor and pulse for about two minutes to combine.
  3. Then add Ming Cha Rose Honey and pulse several times, until a dough forms.
  4. Turn dough onto a very lightly floured surface, gather it together and kneed until it all comes together, then roll it gently into a log.
  5. Wrap log in cling film or wax paper and transfer to the fridge for at least 30 minutes to chill.
  6. When ready to bake, line a baking sheet with baking paper.
  7. Remove log from fridge and cut 1/3 inch slices off the log, rotating the log as you go to ensure that cookie slices stay round.
  8. Transfer cookies to the prepared baking sheet, leaving 1/2 inch between each.
  9. Bake for 12 minutes or until biscuits are just starting to brown.
  10. Leave on the baking tray to cool for 5 minutes, then transfer to racks.
  11. To make to Rose petal topping
  12. Pace the rose tea in a mortar and pestle and pound gently until crushed.
  13. In a separate bowl whisk egg white and sugar together with a fork until well combined and sugar has dissolved.
  14. Use a pasty brush to brush the top of the cool biscuits with the egg white mixture.
  15. Sprinkle crushed rose petals on the top and shake off excess.
  16. Leave to set and then place in an airtight container.
  17. Biscuits will keep in air tight container for several days.
  1. Serve with Rose Tea
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