24 cookies (but it depends on moulds size)

 

 Ingredients:

• ½ cup + 2 tablespoons butter
• 2 tablespoons coconut syrup (or other plant syrup)
• ¾ cup sugar
• 1 ½ cup finely ground pistachios
• ¼ cup buckwheat flour
• pinch of salt
• 3 egg whites (from large eggs)
• 1 teaspoon rose extract

Icing:

• ½ cup icing sugar
• 1 tablespoon dried rose petals
• 3 tablespoons water
• 2 tablespoon pistachio crumbles

 

 

 

Grease moulds (I recommend steel) with butter, place on the baking sheet and put into the freezer.

Preheat oven to 400°F.

Melt butter in a saucepan and cook for further 10 minutes until changes the colour to brown and starts to smell ‘nutty’. Remove from the heat, stir in coconut syrup and set aside to cool slightly.

In a bowl combine sugar, pistachios, salt and flour. Add egg whites and rose extract, mix with a spoon. Slowly add butter with syrup and mix until combined.

Fill moulds to the ¾ capacity. Place with baking sheet to the oven, reduce the temperature to 375°F and bake for 15 minutes (until tooth pick inserted into center comes out clean). Remove from the oven, unmould and cool on a wire rack.

Make icing: grind rose petals to powder. Combine the powder with icing sugar, stir in water and mix until smooth, thick but still liquid mixture. Pour over the top of each cookie and sprinkle with pistachio crumbles.

 

 

1 tart 4.5 inch x 12 inch

 

Ingredients for the base:

• ½  cup softened butter
• 5 tablespoons icing sugar
• 1 egg
• 1 ¾ cups flour
• 2 tablespoons shredded coconut
• 1 tablespoon dried rose petals, ground to powder

Filling:

• 190 g coconut condensed milk (sweetened)  
• 1 big ripe mango, blended to puree
• 1 egg
• 1 egg yolk

Top:

• 4-5 rhubarb stems

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour with shredded coconut and rose powder still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: mix all ingredients together until became thick and smooth mixture.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Bake at 350°F for 20 minutes. During this time cut rhubarb in short pieces the same length as the width of your pan. Remove the tart from the oven and arrange rhubarb stems on the top of the filling. Bake for further 25 minutes. Cool after baking on a wire rack.

 

25 cookies

 

Ingredients:

• ½ cup butter, softened
• ½ cup sugar
• 3 tablespoons golden syrup
• 1 egg yolk
• ½ teaspoon rose water
• ¼ teaspoon salt
• 1 ¼ cups flour
• 100 g finely chopped unsalted pistachios

 Icing:

• ½ cup icing sugar
• 2 tabespoons finely ground dried rose petals
• 4 tablespoons warm water

 

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in golden syrup, rose water and egg yolk, mix together. In a separated bowl mix together flour, pistachios and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough forms a ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for ½  hour. After this time remove the dough from the fridge and unpack the foil. Flat the dough lightly and roll on a floured surface with your hands to shape a 2 inch diameter and 10 inch length jelly-roll. Pretty shaped roll wrap again in a cling film and place in the fridge for 2 hours or overnight.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the roll is cooled becomes to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Bake for 15 minutes until slightly browned on edges. They will be tender after baking and become harder when cooled.

Make the icing: mix all ingredients together until thick but still liquid. Add more water if needed. Pour the icing over cookies.

 

24 cookies

 

Ingredients:

• ½ cup butter, melted
• ¼ cup sugar
• 2 eggs
• 2 tablespoons honey
• 30 ml milk
• ¾ cup all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pure rose extract
• few drops pink food colouring
• 1 tablespoon coffee granules brewed in 1 tablespoon hot water

 

 

Melt the butter and cook for few minutes until light brown in colour. Set aside to cool.

In a bowl of a stand mixer bet together eggs and sugar until light and fluffy. Stir in milk and liquid honey. Add flour, baking powder and butter, mix until combined. Divide the dough in two. Add rose extract and pink colour to the first half, mix. Add brewed coffee to the second half, mix. Place both mixtures in the fridge for overnight.  

Next day preheat oven to 375 °F. Grease madeleine pans with butter and dust with flour. Fill each hole with dough to the ¾. Bake for 10-12 minutes until rise and light brown in colour. Cool on a wire rack.

 

about 1 l

 

 Ingredients:

• 3 small/medium bananas cut In pieces and frozen
• 1 cup coconut milk (thick part from a can refrigerated overnight)
• ½ cup almond milk
• ½ tablespoon coconut syrup
• 1 ½ tablespoons freeze-dried beet root (powdered)
• 1 teaspoon pure rose extract

 

 

 

 

Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.

 

 

 

cupcakes (or other design) shaped mini tart pans abot 1.5 inch deep (8-9 pieces)

 

Ingredients for the base:

• 2/3 cup (150 g) softened butter
• 7 tablespoons icing sugar
• 1 egg
• pinch of salt
• 1 teaspoon rose extract
• 1 teaspoon vanilla extract
• 1 ½ cups + 2 tablespoons (260 g) all purpose flour
• 1 tablespoon edible rose petals ground to powder
• 4 tablespoons almond flour

Custard:

• 1 ½ blood oranges
• 1/3 cup (70 g) sugar
• ¼ cup (60 g) butter
• 1 egg
• 1 egg yolk (save the white)

 

• 1 cup (250 ml) milk
• 3 tablespoons corn starch/corn flour

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, rose and vanilla extracts, mix together. Gradually add flour with rose powder, salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: grate the rind and squeeze the juice of blood oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 20 to 30 minutes). Once it is ready set aside. Pour the milk to the sauce pan and heat to boil. Meanwhile stir corn starch into orange curd and mix until incorporated. Pour the hot milk over the orange curd, mix and immediately return to sauce pan. Heat on a medium heat stirring constantly until thicken and start to bubble (about 2-3 minutes). Remove from heat, set aside.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Spoon the blood orange custard to each pie almost to the top. Cover each with the top part already brushing the edges lightly with egg white (left from orange curd) and press to seal. Make small hole or cross in each pie (on the top cover).

Bake at 350°F for 25-30 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.