Rose Geranium Butter Biscuits Recipes

ROSE GERANIUM BUTTER BISCUITS

Steps:

• Place the hazelnuts in a food processor and process for 20 seconds.
• Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
• Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
• Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
• Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
• Preheat the oven to 350 degrees.
• Lightly butter two cookie sheets.
• Remove the dough from the refrigerator and roll it into one-inch balls.
• Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
• Remove from the oven and allow to cool on cookie sheets for five minutes.
• Gently press the reserved rose geranium leaves into the biscuits.
• Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.

ROSA'S BISCUITS

Steps:

• Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1 1/2 teaspoons salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
• Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
• Pinch off pieces of dough and gently roll into 1" balls; place on 2 parchment-lined baking sheets, spacing 2" apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15-20 minutes.
• Bake biscuits until golden brown, 25-30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.

SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
• Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
• Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
• Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).