Chocolate and rose go so well together; just think of Turkish delight. The richness of milk chocolate is complemented by aromatic, floral notes – perfect partners in these chewy, moreish chocolate and rose cookies. They’re quick to make and even quicker to disappear – you’ve been warned! The rosy flavour develops as they keep, if they stay around long enough… To make them, you will need:
40g butter, softened
40g light soft brown sugar
1 tsp rose water (depending on how rosy you like it)
2 tsp milk
1 tbsp golden syrup
75g self-raising flour
100g milk chocolate.
Preheat the oven to 190C/ Fan 170C/Gas 5. Using a stand mixer, beat the butter and sugar together until really soft. Add the rose water and milk and beat until smooth. Mix in the golden syrup. Add the flour and gently mix together.
Break the chocolate into small pieces, add to the cookie dough and bring it together with your hands into a dough. Roll walnut-sized pieces of the dough into balls and space well apart on two baking trays lined with baking paper. Bake in the oven for 8 minutes.
Leave to cool on the baking tray for a couple of minutes, then use a fish slice to carefully move them to a cooling rack. Serve with ice cream while still warm, or allow to cool completely and store in an airtight container for up to four days.
What are you baking this weekend?
Recipe adapted from Delicious Magazine.