Okay, I'll admit. I noticed that alright. I just chose to ignore them. Sigh. Anyhoos, I took it as a sign that it wasn't a day for shopping online. So I did the next best thing I could. I went into my kitchen to bake something with rose in it.
I've been on an oats craze these days. Using freshly ground oats to experiment with my bakes. So after a quick check in with my fridge, and clock [I didn't have much time on hand that day] I knew biscuits were in order.
Tender and delicate, these biscuits are very subtly flavoured with rose syrup. The recipe below makes about 2 dozens of them.
¾ cup plain flour
¼ cup ground oats
85g butter, at room temperature
¾ cup icing sugar
½ vanilla extract
2 to 3 tablespoons rose syrup
1 egg, at room temperature
About ¼ cup icing sugar, for dusting
- Sift together the plain flour and oatmeal. Set aside.
- Cream butter till pale. Gradually add sugar, vanilla, and rose syrup till well combined.
- Add egg and beat slowly until fully incorporated. Do not overbeat.
- Slowly and gradually add in the flour mixture. Stop as soon as the batter is properly mixed.
- Wrap the dough in plastic and pop it into the fridge for at least 30 minutes.
- Position your oven rack to the lower third of the oven. Pre-heat to 175℃.
- Line your baking tray with parchment paper.
- Flour your hands - this is important, otherwise the batter will stick to your palsm. Keep re-flouring as your roll small balls of the dough onto your tray. Pat the balls slightly before gently placing them on the tray. Lay them about 1 inch away from one another.
- Bake for about 12 minutes, or until lightly golden around the bottom edges.
- As soon as you remove your tray from the oven, cover them liberally with sifted icing sugar.
- Let cool completely before transferring to an airtight container.
Tip: You may substitute oatmeal with almond meal if you'd like to.