I had a sudden panic today – my last free day before Christmas and I was lacking a couple of presents. Eek, disaster! It certainly wasn’t a day to go shopping – far too much cooking on (of course) and other stuff around the house. So, it was a rummage in the cupboards that led me to come up with this idea for rose creams, using up some of the delightful crystallised rose petals that I bought in Provence in the summer, although you can make them without. These are just a floral variation on my peppermint cream recipe, which has proved to be a winner, and still generates lots of interest around the web. I’ve also in the past made orange creams. These are the same idea really, and I think rose creams would make an elegant gift to give to any relative. It may not seem like much rosewater compared to other ingredients, but a little goes a very long way, so don’t feel you aren’t putting enough in.
Rose Creams (dairy-free, egg-free, nut-free, soya-free [depending on chocolate used], sesame-free, vegetarian and vegan)
makes about 30
- 2 1/2 tbsps dairy-free spread, melted
- 1 tbsp water
- 2 1/2 cups icing sugar, sifted
- 1/2 tsp rosewater
- 1 few drops of red food colouring
- 85-100g dairy-free dark chocolate
- 1-2 large crystallised rose petals
– Place the sifted icing sugar in a large bowl.
– Add the melted spread, rosewater, food colouring and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.
– Knead lightly on a surface dusted with icing sugar.
– Roll out to 1/2 – 1/4 cm thickness and cut out shapes with a cookie cutter, I opted for flower shapes.
– Place on a lined baking sheet and leave for a couple of hours or overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.
– Melt the chocolate in a microwave or over a bain marie.
– Dip the dried shapes in the melted chocolate, making sure they are well coated.
– If possible, decorate the top of each with a piece of crystallised rose petal.
– Place back on the lined baking sheet and leave to set in the fridge.
– Keep refrigerated.