Difference between revisions of "Rose Geranium Biscuits"
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* 4 dozen small rose [[geranium]] leaves (or flowers) for garnish | * 4 dozen small rose [[geranium]] leaves (or flowers) for garnish | ||
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# Preheat oven to 350°F (180°C). | # Preheat oven to 350°F (180°C). | ||
# Cream butter and sugar together until light and fluffy. | # Cream butter and sugar together until light and fluffy. | ||
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[[Category:Geranium Recipes]] | [[Category:Geranium Recipes]] | ||
[[Category:Biscuit Recipes]] | [[Category:Biscuit Recipes]] | ||
| − | [[Category:English | + | [[Category:English cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 18:56, 26 June 2012
Prep Time: 10 minutes
Cook time: 8-10 minutes
Serves: 4 dozen
Description
A recipe using Scented Rose Geranium leaves and flowers (Pelargonium Graveolens).
Ingredients
- ½ cup butter
- 1 cup sugar
- 1 egg
- ½ cup milk
- 1 tsp rosewater
- 2 tsp rose geranium leaves finely chopped
- 2½ cups flour
- 1½ tsp baking powder
- 4 dozen small rose geranium leaves (or flowers) for garnish
Procedures
- Preheat oven to 350°F (180°C).
- Cream butter and sugar together until light and fluffy.
- Beat in egg milk and rose water.
- Sift together dry ingredients and add them together with the chopped leaves to the creamed mixture stirring until well mixed.
- Drop heaped teaspoons onto lightly greased baking sheet and press a single rose geranium leaf deep into each cookie.
- Bake for eight to ten minutes.
