These butter biscuits have a mild rose flavor and a crisp buttery taste. Combine these little coins with some chai to make your tea time experience delicious. These Rose coin cookies are easy to make with no much drama. Just Mix, Bake and Eat
Ingredients
- 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 tsp rose essence
Instructions
- 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
Recipe Video
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Nutrition Information
Calories: 1381kcal | Carbohydrates: 145g | Protein: 16g | Fat: 84g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 25mg | Potassium: 185mg | Fiber: 3g | Sugar: 62g | Vitamin A: 2550IU | Calcium: 79mg | Iron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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