mme_hardy: White rose (Default)
[personal profile] mme_hardy
I don't have the equipment or the rose syrup (yet) but I am very excited about making the Folger Library's 1610 Rose Cakes.  The adaptation is very close; it  adds precise measurements to the original and substitutes a cookie press for rolling the dough very thin.   The original sounds more like Moravian cookies than a cookie-press cookie, but I'm good with the change.

Date: 2017-04-12 06:49 pm (UTC)
muccamukk: Peggy holds a pencil between her teeth and studies a clipboard. (Cap: Preoccupied)
From: [personal profile] muccamukk
I don't have a cookie press, so may try the rolling them thin thing. Hopefully that will still work.

Making these today! Thanks for the link.

Date: 2017-04-12 09:30 pm (UTC)
muccamukk: Jeff sitting with his collar unbuttoned, relaxed and happy. (B5: Fond Look)
From: [personal profile] muccamukk

Made about half the cookies into round balls and pressed flat with spoon cooked for 10min.

Made about half into 0.5cm rolled dough and cut into shapes and cooked for 8min.

Both turned out well. I did not brush with extra rose syrup as it seemed like it'd make them too sweet. Used nutmeg not mace as out of mace.

Date: 2017-04-12 07:01 pm (UTC)
movingfinger: (Default)
From: [personal profile] movingfinger
I wonder how thin thin is there---rolling them out through an Atlas pasta rolling machine might give a good result. I might cut in squares with a knife instead of re-rolling, as re-rolling always compacts things a little.

Please please let us know how these work out. They sound wonderful!

Date: 2017-04-12 07:51 pm (UTC)
sillymouse: Plum Blossom (Default)
From: [personal profile] sillymouse
I recommend this book very heartily:

Quite the best book by a Great British Bake Off finalist, and the recipes really do work.

Date: 2017-04-12 09:24 pm (UTC)
sillymouse: Plum Blossom (Default)
From: [personal profile] sillymouse
I love Nadiya's book for family-feeding.


mme_hardy: White rose (Default)

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