These Rose Coin Cookies popularly known as Gold Coin Cookies are butter biscuits which have a mild rose flavor and a crisp buttery taste. Combine these little coins with some chai to make your tea time experience delicious. This Rose coin cookie recipe is easy to make with no much drama. Just Mix, Bake and Eat …
Rose Flavored Butter Cookies Recipe
Firstly, they are called rose coin cookies as their tiny and round just like coins. Simple flavors like rose make these biscuits taste delicious. Thus, it’s like a better version of the regular butter cookies.
This quick butter cookies recipe has simple ingredients just like shortbread cookies so we do not have to get into any details. But just to make sure your cookies turn out great here are a few tips
Essence: Next, this recipe contains rose essence, it adds that special touch to ordinary biscuits. However, less of it will be useless and more of it will make the biscuits taste loud. I use a local brand available in Bombay which is not too strong and not too light which makes me stick on to just half a teaspoon for this recipe. However, each brand is different. Depending on the brand, you would want to adjust the quantity. This you would know, only by tasting the batter.
Butter: The recipe contains salted butter. However, if you plan to use unsalted butter make sure to add ¼ teaspoon salt to the batter. I’m a fan of salted butter so I make sure to always stick to it.
Next, my last tip for this best butter cookie recipe – rose flavored coins is to make sure you attach a round tip to your piping bag. This will give you proper round circles.
Rose flavored Butter Biscuits Recipe
- 100 grams salted butter (room temperature)
- 60 grams castor sugar
- 1 full egg + 1 egg yolk
- 115 grams cake flour
- 2 tbsps full-fat milk
- ½ teaspoon rose essence
- In a bowl, beat the butter & sugar together until light and fluffy. The mixture should turn pale. This should take about 4 to 5 mins
- Add the eggs and continue beating
- Once done, add the flour a little at a time making sure there are no lumps in the batter
- Next, add the milk & rose essence to the mixture and beat well
- Put this mixture in a piping bag which has a round tip attached. Pipe small circles (about 2 cms each) on a baking tray lined with parchment paper
- Bake these cookies for 20 mins in a preheated oven at 170 degrees C. The cookies should not stick to the baking once baked and should light brown at the bottom. If you like your cookies crunchy go on and make them golden brown at the base, this should take another 5 mins of baking
- Once done, remove from the oven and let cool. Make sure to store them in an airtight container
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