Rosewater And Walnut Biscuits/Cookies

Hey guys!  I'm back - well, sort of, kinda, mostly.  Still aching a bit, still a bit stiff, and with an aching arm from the jab!  You know what I mean :-)  My mantra this year is a quote from Julian of Norwich, the 14th century theologian and mystic: "All shall be well ... and all manner of things shall be well."  Her optimism is something for all of us to live by in these troubled times.  I find it helpful to chant this (to myself) when at the dentist also (which I have been to 5 times this year already).  

But harking back to food ... are you a fan of rosewater or lavender or violet flavours in foods?  Yes, I am!  So what if it reminds you of your grandmum's face powder?  I love it, so these biscuits suit me down to the ground.  Here is another of Thalia Ho's recipes from her book Wild Sweetness.  Funny co-incidence re Thalia - I have an artist friend who has a friend who is the mother of Thalia.  Or did I tell you that already?  Talk about 6 degrees of separation ...

all the rosy deliciousness

Makes 16-20 biscuits:

ingredients:

280g./10 oz plain flour 

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

150g./5.3 oz butter (unsalted if you wish)

170g./6 oz light brown sugar

100g./3.5 oz white sugar

1 large egg

2-3 tsp rosewater

2 tsp vanilla extract

170g./6 oz dark chocolate, coarsely chopped - I used Lindt 70% which is easily broken up by hand

70g./2.5 oz walnuts, chopped

sea salt flakes, for scattering on top

dried organic rose petals for finishing (optional)

Method:

Place the flour, baking powder, baking soda and salt into a medium bowl and whisk together

Melt the butter in a medium saucepan on medium-low heat, stirring often

Pour the melted butter into a large bowl, tip in both sugars and whisk till combined

Whisk in the egg, then the rosewater and vanilla

Add the dry ingredients to the butter mixture

Mix well with a wooden spoon till a soft dough has just formed, and mix in the chocolate and walnuts

Cover, and whack into the fridge for 30 minutes

When nearly ready to start baking, put your oven racks on the lower and upper thirds of the stove

Heat the oven to 180C/350F, and line two baking trays with baking paper

You can use a tablespoon or your hands to scoop out and roll the dough onto your trays - about 8-10 on each tray, leaving a bit of room to spread

Scatter some sea salt flakes and rose petals, then bake for 10-12 minutes, swapping the baking trays halfway through the baking time until you have golden biscuits, with crisp edges and soft centres

Allow to relax and cool for a few minutes before transferring to wire racks to cool completely

melt the butter

whisk the ingredients together to form a soft dough

here it be! - a soft dough

mix in the chocolate and nuts

ready for scooping onto the trays

halfway thru baking

cooling on the rack

I added a bit of bling

oozy and chocolatey

I handed a few out to the neighbours and to Mr P.'s staff, and they were well-received.  Looks like other people enjoy a bit of flowery flavour in their foods too, especially if you add oozy chocolate.  I actually made these the day of my accident, so I suppose you could say that was good timing, 'cos I don't think I'll be baking for a while yet.

© Sherry M.