Recipe: Easy Rosewater Biscuits (2024)

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Monday, 15 October 2018

It has been brought to my attention that I don’t bake enough. You only need to look at the ‘Baking’ section of my recipe archiveto notice that a years worth of projects can fit on one page, and this lack of confidence with sugar, eggs and flour spills over into everyday life. My mother is the baker, not me. Where I’m confident in the kitchen when it comes to cooking (at the time of writing last night I was following a badly written recipe for a steak and ale pie, and successfully managed to go off script to produce a decent dinner without breaking a sweat) my bakes never seem to come out as well as other peoples. Sure, I spend a lot of time shouting at the screen duringThe Great British Bake Offas I’m well versed in the technical, academic side of baking, but over the past few years I’ve gone from someone who loves to bake to someone who rarely does it at all.

However, over the past month or so I’ve tried to get back into the saddle a bit. Making the Autumn Hazelnut Praline Loaf Cake I loved so much last autumn for the blog boosted my confidence a bit, so the other week I decided to make again the really easy rosewater biscuits I’d shared on Instagram earlier in the year and loads of you asked for the recipe for. Really all you’re doing is taking the basic biscuit recipe from my Homemade Halloween Party Rings (which I in turn have adapted fromHow Baking Works, though to be perfectly honest it is a biscuit recipe I’ve seen cropping up everywhere – you can’t really improve on baking as it is a science, not an art like cooking) and decorating them with a rosewater spiked hard icing and a sprinkling of dried rose petals.

A bit of a shout out for my recent baking boost needs to go to Le Creuset. I know full well a big part of why I don’t bake as often is that I simply don’t have enough tins and stuff (or space for them) in my tiny kitchen.

I made my first loaf cake here yesterday (a ginger cake inspired byBake Off!) because my mother was kind enough to donate a tin.

Anyway, so I could get my bake on they kindly sent me one of their fantastic baking tins. Full confession: I have already owned one for about a year, but I swear they’re the most versatile thing in my kitchen, especially as I have so little space so I jumped at the chance to get a second. You see, I had biscuit tins, but these did not have lips around the edges so they were no good for roasting things (like my ), and all my other roasting tins, before this one came along were no good for the delicate art of cookie and biscuit making. It is also possible to accidentally burn food onto them and scrub it off again without ruining the tin. I’ve been there. (A bit of a hazard of your everyday kitchen also being a test kitchen!)

I hope you’ve all notice the new ‘You Might Need’ widget in all of my new (and coming soon to old) recipe posts. I get so many questions about my favourite and most trusted kitchen equipment, so now if you click on the items you’ll be able to get your own, like a super awesome Le Creuset baking tin. Wherever possible I’ve tried to include theexactitems I use and love in my own kitchen in London, or that I always use in my mothers Kent kitchen. So yes, I really do love Mary Berry Palette Knives (ad), Lakeland Baking Parchment #ad (though Sainsbury’s actually does a great budget option) and Salter Kitchen Scales (ad) that much.

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