Anglo-Indian Rose Biscuit

Ingredients

The Anglo-Indian Rose Biscuit differs from the original Dutch Roze Koek in its flavor profile and use of spices. While the Dutch version focuses on the sweetness of the rose flavor, the Anglo-Indian adaptation adds a layer of complexity by incorporating aromatic spices like cardamom and cinnamon. This fusion of flavors creates a unique and exciting twist on the traditional biscuit. We alse have the original recipe for Roze Koek, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 150g (⅔ cup) unsalted butter, softened 150g (⅔ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 egg 1 egg
• 1 tsp rose water 1 tsp rose water
• ½ tsp ground cardamom ½ tsp ground cardamom
• ½ tsp ground cinnamon ½ tsp ground cinnamon
• ½ tsp baking powder ½ tsp baking powder
• Pinch of salt Pinch of salt
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 1 tbsp milk 1 tbsp milk
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 12g (7g saturated)
• Carbohydrates: 26g (14g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the egg, rose water, ground cardamom, ground cinnamon, baking powder, and salt to the bowl. Mix until well combined.
4. 4.
   Gradually add the flour to the mixture, mixing until a soft dough forms.
5. 5.
   Roll out the dough on a lightly floured surface to a thickness of about 1 cm (⅜ inch).
6. 6.
   Use a round cookie cutter to cut out biscuits and place them on the prepared baking tray.
7. 7.
   Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden.
8. 8.
   Remove from the oven and allow the biscuits to cool completely on a wire rack.
9. 9.
   In a small bowl, whisk together the powdered sugar and milk until smooth and creamy.
10. 10.
    Spread a generous layer of the icing onto each biscuit and sprinkle with crushed pistachios.
11. 11.
    Allow the icing to set before serving.

Treat your ingredients with care...

• Rose water — Use a high-quality rose water for the best flavor. Adjust the amount according to your preference for the intensity of the rose flavor.
• Ground cardamom — For a more pronounced cardamom flavor, grind whole cardamom pods in a spice grinder just before adding to the dough.
• Crushed pistachios — Toast the pistachios lightly before crushing them to enhance their flavor.

Tips & Tricks

• To enhance the rose flavor, you can add a few drops of rose extract in addition to the rose water.
• If you prefer a spicier biscuit, increase the amount of ground cardamom and cinnamon.
• For a festive touch, sprinkle edible rose petals on top of the icing along with the crushed pistachios.
• Store the biscuits in an airtight container to maintain their freshness.
• Serve the Anglo-Indian Rose Biscuits with a cup of masala chai for a perfect pairing.

Serving advice

Serve the Anglo-Indian Rose Biscuits as a delightful tea-time treat or as a dessert for special occasions. They can be enjoyed on their own or paired with a hot beverage.

Presentation advice

Arrange the biscuits on a decorative platter, allowing the vibrant pink icing and crushed pistachios to showcase their visual appeal. Consider adding a sprinkle of edible rose petals for an extra touch of elegance.