Talk about total sweetness! Rebecca and Rosie of Honeywell Bakes are here with a lovely rose and vanilla heart cookie recipe. I love that the cookies have actual rose water in them and that they’re dipped in white chocolate! How gorgeous would these look at a baby shower, bridal shower, or girl birthday!
Rose and Vanilla Chocolate Dipped Hearts Recipe
Makes approximately 10 large (12cm) hearts
Takes 10 minutes to make dough,
plus 15 minutes cooling and 45 minutes rolling out and baking
Ingredients:
- 100g butter (7 tablespoons of 2/5ths of a cup)
- 50g caster sugar (1/4 cup)
- ½ teaspoon vanilla extract
- ½ teaspoon rose water
- Pink food colouring
- 100g flour (1 cup)
- 50g cornflour (1/3 cup)
- 200g white chocolate (7 oz)
Directions:
Preheat oven to 335F/170C.
Cream butter and sugar, then add vanilla and rose water, mix well.
Add pink food colouring, a few drops at a time, until desired colour is reached – they will darken a little whilst baking.
Work in flour and cornflour slowly until well combined.
Roll out dough and rest in the fridge for 15 minutes.
Cut out hearts, and reroll the leftover dough until you have used it all.
Bake for 35 minutes, keeping an eye on your biscuits (cookies), and turning them halfway through to ensure that they stay nice and pink and don’t over-brown.
Allow to cool completely.
Meanwhile melt the white chocolate in a bowl by microwaving on medium heat for one minute at a time.
Stir the chocolate in between and ensure it doesn’t overheat and burn.
Half dip your heart biscuits (cookies) in the white chocolate and leave to set on a cooling rack.
Thank you, Honeywell Bakes, for another delicious-looking and beautiful recipe. To learn more about Honeywell Bakes, please visit their site, shop, and Facebook page.
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