Rose Creams

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)

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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.

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– 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.

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– Place back on the lined baking sheet and leave to set in the fridge.

– Keep refrigerated.

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7 Comments Add yours

  1. eclecticlamb says:

    Looks beautiful! I love your use of crystallised rose petals.

  2. Sophie33 says:

    I made these tasty treats yesterday & they were superb. 😀😀

  3. alexandra says:

    How long do they last in the fridge? Can they be kept up to a week and still be ok? I want to make them today but I need some for Sunday. Thank you x

    1. lucylox says:

      If you tempered the chocolate (just google how) then theyd keep fine. Otherwise the chocolate may get a white bloom from being heated too much. But they should be fine otherwise 🙂 x

      1. Alexandra says:

        That’s perfect, thank you for the reply. Definitely temper chocolate (even if I don’t like to lol). xx

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