Rose petals smell beautiful and have many uses in the kitchen. We can use them to prepare syrup, jam, tincture, rose sugar and many other wonderfully fragrant preserves.
We used crinkled rose petals ( Rosa rugosa ) for the recipe for shortbread rose cookies **. To obtain aromatic, beautifully colored rose sugar, it is enough to gently mix the petals with sugar and add it to the cookies, as in this recipe.
Ready sugar can be successfully frozen to keep the rose aroma for longer.
150 g sugar
5 handfuls of fresh rose petals
200 g butter
240 g flour
2 tablespoons of potato flour
a pinch of salt
Gently mix the sugar with rose petals. Combine the rose sugar with the remaining ingredients, knead it into a smooth dough, wrap it in cling film and put it in the fridge for at least 30 minutes.
Take the cooled dough out of the fridge, roll it out to a thickness of about 4 - 5 mm, sprinkle it lightly with flour. Then slowly roll it with an engraved rolling pin. * Cut the cookies and put them on a baking sheet lined with baking paper. Bake at 180 ° C for about 10 - 12 minutes.
* If we do not have an engraved rolling pin we only roll the dough with an ordinary rolling pin 3-4 mm thick.
** The recipe for rose cookies is a recipe by Małgorzata Kalemba-Drożdż, which was published in the Kuchnia Magazine 08/2017