Like a great bottle of wine, rose water is one of those completely superfluous ingredients that is also totally and completely necessary. (I exaggerate … but not by much.) It has the power to “make” a recipe compilation – subtly enhancing foods in a way that is fully refined and delicate. For example, one of the most popular juices I created for my client Beaming, a rose-infused green juice apty named “Radiance,” has a finish that’s so vibrant feeling, you can’t help but feel exactly like the juice’s namesake. That’s the addition of rose water at work.
Baking with rose water is equally as fun. And if you’re looking to unleash euphoric aromas in your kitchen that will make you happy just to be alive, look no further than these delicate tea cookies. Made with rose essence, pistachios, cardamom, and cacao nibs, the premium flavors dance along your tongue with every bite, while protein-rich tigernut flour and tahini are just two of the secret ingredients that keep this delightful recipe extra nutrient-dense.
I’ve got these special beauties ready to go for mother’s day tomorrow, but I’m positive they’ll make many future appearances in my kitchen again soon.
Rose Tea Cookies
These small specialty cookies are the perfect bite for an afternoon tea. Delicately flavored with rose, they offer a alluring crunch from cacao nibs and pistachios. Note: Be sure to use a rose water that is of a culinary grade, and not of a topical grade. I use PURE ROSE in my recipes, but this brand would be a good place to test the flavor if you’re new to using rose water and just want to try it. Also note that there is a difference between rose extract and rose water. The latter is preferred as it is more pure and less concentrated, which makes it easier to control the strength.Makes 3 dozen cookies
1 cup gluten-free flour baking blend*
½ cup tigernut flour**
½ teaspoon ground cardamom
3/4 teaspoon sea salt
1 teaspoon baking powder
½ cup tahini
½ cup maple syrup
¼ cup coconut sugar
¼ cup coconut oil
1 teaspoon rose water
1/3 cup chopped pistachios
3 tablespoons cacao nibs
1 tablespoon Pomegranate Powder, for garnish
Dried rose petals, for garnish (optional)
Preheat the oven to 350° F. Position 2 racks in the centermost section of the oven, and spray 2 baking sheets with cooking oil.
In a medium mixing bowl, combine the gluten free flour blend, tigernut flour, cardamom, salt, and baking powder. Mix well.
In a large mixing bowl, combine the tahini, maple syrup, coconut sugar, coconut oil and rose water. Mix into a smooth batter, then fold in the dry mixture. Mix until just combined, then fold in the pistachios and cacao nibs.
A tablespoon at a time, drop rounds of dough onto the sheets – the cookies will not spread very much, so they can remain close. Press the rounds down to slightly flatten. Bake for 10-12 minutes, or until the bottoms end edges of the cookies turn golden. Use a spatula to transfer the cookies to a baking rack, and sprinkle with pomegranate powder. Let cool completely.
*Or use Whole Wheat Pastry Flour
em>**Or use Brown Rice Flour
