1 cup sugar
1/2 cup butter
1 egg yolk
1 1/2 tsp vanilla
1 1/2 tsp lemon extract
1/2 tsp baking soda
1/2 cup sour cream
1 1/2 tsp rose water
1/8 tsp salt
3 cup flour
1). Cream butter and sugar, beat egg and add this,vanilla and lemon. Mix the baking soda and sour cream together, add this to the mixture, with the rose water. Sift the salt and flour and mix this into the mixture.
2). Turn out on floured board, roll out into a sheet and cut biscuits out with a cookie cutter. Lay on a baking paper lined tray.
3). Bake at 160C for 15 to 20 minutes.
Rosewater Cookies January 4, 2009
1/2 cup butter
1 cup sugar
1 teaspoon crushed food-grade lavender*
1 1/2 cups plain flour
2 teaspoons baking powder
2 cups icing sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water
1). Cream the butter and sugar, add the eggs and beat well.
2). Add lavender, flour and baking powder.
3). Spoon out onto a baking paper lined tray, and bake at 190C for 10 mins.
4). Combine the icing ingredients together, and ice the biscuits after they have cooled.
* Be careful where you get the lavender from, do not use that which is packaged for pot purri as it may contain fragrant oils or be handled in unsanitary conditions.
Turkish Delight November 16, 2008
A recipe for traditional Turkish Delight! Quite a lot of work goes into this, but it is well worth it!!!!! I think it was from a CSR sugar cookbook, back in about 1980…
1 1/4 cups of water
2 tablespoons Gelatine
2 tablespoons Icing Sugar
2 cups white sugar
1 teaspoon of Rosewater (You NEED this, you can get it in most supermarkets now days)
1 tablespoon Corn flour
Few drops red food colouring
(I didn’t include it in my copy of the recipe, but I recall that you could put almond slivers into it…)
1). In a small saucepan dissolve the gelatine in half of the water over a moderate heat.
2). In another saucepan (a heavy one), dissolve the sugar in the rest of the water, stirring with a wooden spoon until dissolved.
3). Bring this (Sugar water) to the boil, then remove from the heat and add the gelatine mix.
4). Return this mix to the heat and simmer gently over a low heat for 15-20 minutes, stirring all the time.
5). Remove from the heat, stir in the Rosewater, colouring (and optional nuts if you want the nutty type).
6). Cover the pan and leave for 15 minutes.
7). Skim off any skin, and pour into a 15cm square tray which has been rinsed with water (and left wet). Leave this to set (overnight)
Cool. Sift together the icing sugar and Corn flour. Rub a little over the surface of the set Turkish delight in the tin. Use a sharp knife (that is dipped in the icing sugar mixture) to cut the Delight into squares.
9). Toss these into the remaining Icing mixture to coat them.
These don’t last very long, as the icing sugar tends to get absorbed and they go sticky, then they go hard… but in my experience they don’t last long because people eat them!
4 cups milk
1/4-1 teaspoon ground cardamom
6 tablespoons custard powder
1-2 tablespoon rose water
1). Combine the custard powder with 1/2 cup of milk, mixing until smooth.
2). Add the remaining milk, cardamom and sugar together in a saucepan and bring to the boil (medium heat), stirring constantly.
3). Once boiled, remove from the heat and slowly add the custard powder.
4). Return to the heat, stirring constantly until the custard has thickened and is smooth.
5). Turn off the heat, add the rosewater and allow to cool.
6). Add the cream and mix well.
7). Pour into bowls with a sprinkle with ground pistachios on top. Serve chilled.
1 tb whole green cardamons
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)
1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.
Rose water Marshmallows November 14, 2008
200ml cold water
200mls boiling water
1 tb glucose syrup
2 tb gelatine powder
2 egg whites
1/4 tsp. rose water (substitute vanilla essence for vanilla ones)
1 drop food colouring (optional)
1/2 cup icing sugar
1/2 cup cornflour
1). Line a lammington tin with baking paper.
2). Into a large saucepan pour the cold water, glucose and sugar. Heat this over a low heat, stirring until the sugar dissolves.
3). Bring this to the boil, and then boil until the temperature reaches 121C (use a confectioner’s thermometer) – do not stir, but brush down the sides of the saucepan with a wet pastry brush when sugar crystals form.
If you don’t have a thermometer, test the temperature by dropping a little of the syrup into a bowl of iced water. It is ready if the cooled syrup forms a glob that you can stretch into strands.
4). In a small heatproof bowl, pour in the hot (the original recipe says to use water and heat it up over a saucepan of boiling water, or in the microwave to dissolve it, but I can’t see why you can’t just use hot water….)
5). In a large bowl, beat the eggwhites with an electric beater until they are fluffy and stiff peaks form.
6). Mix the gelatine mixture in with the sugar mixture in the large saucepan. (this will bubble and increase in size)
7). Add this still boiling sugar-gelatine mixture in a thin stream to the beaten egg whites, while continuing to beat with the electric beater. Beat for around 7-8 mins until the mixture becomes thick and holds it’s shape. Add the food colouring and rose water, beat until combined.
8 ). Pour this mixture into the prepared lamington tin. Smooth the top with a knife. leave this to set in the refrigerator overnight.
To coat the marshmallows:
1). Sft together the cornflour and icing sugar.
2). Cut the set marshmallow into squares using a wet knife, and toss them in the sifted mixture to coat them.
Store these with any excess icing sugar mixture between them, in an airtight container.