Difference between revisions of "Rose Geranium Biscuits"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:English ([^cC])(.*)\]\]" to "Category:English cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
||
| Line 33: | Line 33: | ||
[[Category:Biscuit Recipes]] | [[Category:Biscuit Recipes]] | ||
[[Category:English cuisine]] | [[Category:English cuisine]] | ||
| − | [[Category: | + | [[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]] | ||
Revision as of 17:39, 10 May 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
Directions
- 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.
