Recipe: Rebel Rose Cookies

Recipe: Rebel Rose Cookies

Rebel Rose Cookies

This is a cookie with an innocent exterior that belies the rebellious rocker inside. Expect a rock ‘n’ roll combination of white chocolate and crystallised rose petals.


125g butter, at room temperature and chopped
90g caster sugar
35g muscovado or soft brown sugar
1 teaspoon pure vanilla extract
2 drops of rose extract (or a few drops of rose water)
2 teaspoons single cream
1 egg
200g plain flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
90g white chocolate chips
15g crystallised/candied rose petals, finely chopped
1 teaspoon crushed freeze-dried strawberries (optional)
1–2 baking sheets, lined with parchment paper

Makes about 25
Put the butter in a bowl and beat with a wooden spoon until very soft. Beat in the sugars until well incorporated and creamy, then add the vanilla extract, rose extract or rose water, cream and egg and beat in. Gradually sift in the flour, baking powder and salt and mix until combined.Finally, mix in the chocolate chips, rose petals and freeze-dried strawberries, if using.

Cover and refrigerate for 30 minutes.

Preheat the oven to 170˚C (325˚F) Gas 3.

Remove the bowl from the fridge. Lightly flour a clean work surface and roll the chilled dough out into a sausage roughly 30 cm long. Cut the dough into about 25 equal slices and arrange on the prepared baking sheets.

Bake in the preheated oven for about 15–20 minutes until golden brown. Allow the cookies to cool on the baking sheets for 5 minutes,then transfer to a wire rack to finish cooling.

Le Cookie by Mickael Benichou is out now, published by Ryland, Peters and Small Ltd.

Le Cookie is available to We Love This Book newsletter subscribers for the special price of £7.99 including postage & packaging (RRP £9.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 7YW.