Moroccan Rose Water Cookies


These are delicious little bites of buttery perfection. The rose water adds an exotic note which nicely offsets the richness of the butter. Perfect for serving alongside some homemade ice cream on a lovely summers day like today 🙂

For 32 cookies you need

  • 200g butter, melted and left to cool
  • 140g sieved icing sugar
  • 250g plain flour
  • 2 tbsp rose water

When the melted butter has cooled enough to not feel warm any more, add the sieved sugar. Don’t try and cheat like I did once and skip this step as the lumps in the sugar will ruin the finished cookie. Add the flour and rose water and mix to a soft dough 

Wrap in cling film and chill for 30 mins in the fridge. 

Unwrap the cookie dough and cut into 32 slices. Bake in a 160 degree oven for about 10-15 mins until golden brown. Leave to cool and then scoff. 


Butter Cookies with Rose Water

I adore these. They are so meltingly delicious from the (copious) butter but have a lovely light and clean delicate flavour from the rose water. They are ridiculously easy to make and even easier to eat heh heh heh. The original recipe is adapted from one by Ghillie Basan in Modern Moroccan (p140).

For about 20 cookies you need
200g butter
130g icing sugar
10ml rose water
250g plain flour

Melt the butter then add everything else to it and mix to a smooth paste. Chill in the fridge for 30mins or so. Pull of pieces of dough about the size of a walnut and roll in to a ball. Squidge down on a baking tray and bake in a moderate (170 degree) oven for about 20 mins until lightly golden brown. Leave to cool on the tray for a few mins before transferring to a cooling rack and cooling thoroughly.

Mary Berry’s Chocolate Chip Cookies

I am in the throes of moving, so when I came across a recipe that used a can of condensed milk I thought to myself “a-ha!” as I always have some of this in the cupboard. And in the cupboard it sits. Lonely. Sad. Unloved. As I never know what to do with it, other than open the can, scoff it with a spoon and then feel really _really_ sick. My bro gave me Mary Berry’s Baking Bible for my Xmas pressie and this recipe can be found in there. They’re a cinch to make, and they freeze well too 🙂 I have adapted the recipe slightly by using 100g white chocolate chips as I like the contrast of white with plain chocolate and they’re sold in bags of 100g so why not chuck in the extra 35g I ask you….

For about 24-32 cookies (depending on how big yer gob is…) you need:
397g tin of condensed milk
50g butter
200g plain chocolate
225g self raising flour
100g white chocolate chips

Melt the butter and chocolate. Leave to cool slightly. Mix in everything else and then leave to chill until stiffened (this only takes 15 mins or so and it doesn’t need to go in the fridge).

Pinch out quantities about the size of a walnut and roll into balls. Flatten slightly on to the baking sheet, leaving space for them to spread. I easily got 9 onto each baking sheet. Bake at 160 degrees for about 12 mins. Leave to cool slightly then transfer to a cooling rack.

Double Ginger Cookies with Stem Ginger (v)

The only problem with opening a jar of stem ginger in syrup is that you need to eat it within a week… So these were created to use up the jar I opened to make the sticky date and ginger loaf yesterday. This was a risk recipe as the original uses egg but I just omitted that and used some of the stem ginger syrup to replace it. It worked a treat and these cookies are crisp but chewy and nicely packed with bits of ginger. The original recipe is another Rose Elliot (Vegetarian Cookery, original edition, p325).
For about 18 cookies you need:
50g vegan margarine
100g caster sugar
40g golden syrup
175g self raising flour
1 tsp bicarb
1 tsp ground ginger
4 balls stem ginger, chopped
2 balls stem ginger, sliced (to decorate)
Mix the marge, sugar and syrup together till fluffy. Add the four, bicarb, ground ginger and stem ginger. Mix well. Add a little of the stem ginger syrup if you need to bring the mixture together in to a dough. Pull of bits about the size of a walnut and roll into balls. Place on a lined baking tray and flatten with a fork. Top each one with a piece of stem ginger. Bake in a moderate (160 degree) oven for 10-15 mins till golden brown and risen. Leave to cool for a few mins on the baking sheets then transfer to a cooling rack. 

Snowflake Biscuits

My wonderful moogi made these for Christmas and oh my! They’re divine. I can’t stop eating them! This is her recipe, adapted from one for lemon puffs in the January Good Food magazine.

You need:
200g butter, softened
140g caster sugar
1 egg yolk
1 tsp vanilla extract
280g plain flour.

Mix sugar and butter together and then add the egg yolk and vanilla. Add the flour and knead in to a dough. Chill if you want or else roll out and stamp into shapes. Cook in a medium oven for 10-12 minutes and leave to cool. Ice if you want and then try not to eat the whol batch in one day..!

Hugh’s Ten Minute Cookies

This recipe is from River Cottage Everyday. I don’t think they are as nice as Nigella’s chocolate cookies from Nigella Express, but they lasted all week for lunch boxes and were nice and chewy.

For about 16 cookies you need:
125g butter
100g caster sugar
75g light soft brown sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
100g chocolate (I like a mix of white and milk)

Melt the butter and leave to cool slightly. Mix with the sugars and then add everything else. Spoon on to greased baking sheets, well spaced, and bake for 10 mins at 150 degrees. Leave to cool slightly before moving them to a cooling rack, but not for too long or they will stick…

Nigella’s Chocolate Chip Cookies

These cookies are ridiculous. Ridiculous as in delicious. And ridiculous as in calorific. But did I say delicious? Cos they are, and they freeze well too so are a good one to make in advance and freeze for lunch boxes during the week…

The recipe is taken from Nigella Express.
125g dark chocolate
150g plain flour
30g cocoa, sifted
1 tsp bicarbonate of soda
125g butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
350g chocolate chips (I like to use a mix of plain, milk and white)

Begin by creaming together the butter and sugars. Add the flour, cocoa, bicarb and vanilla along with the egg. Fold in the chocolate chips and mix well. Pull off small pieces, about the size of a walnut, roll in to a ball and place on lined baking sheet. Flatten slightly. You can usually get 6-9 on each sheet.

Bake at 160 degrees for about 10 mins. Leave to cool slightly before moving to a cooling rack. Scoff whilst warm or else leave to cool completely before stacking into a freezer bag and freezing.

Vanilla Shortbread

This is unashamedly Nigella’s recipe from Forever Summer. It’s the best I have ever made. MIL asked where it was from and nearly fell of her chair when I said I had made it, it was so good. Make it. You won’t be disappointed.

For about 24 squares you need:
100g icing sugar
100g cornflour
200g plain flour
1 tsp vanilla paste
2 tbsp vanilla sugar
200g very soft butter

Blitz the icing sugar and flours together in a food processor till combined. Then add the butter and vanilla paste. Combine into a dough and then press into a lined swiss roll tin. Score into squares and then prick the tops. Bake at 160 degrees for about 25 mins till light brown. Leave to cool then sprinkle with vanilla sugar and break into the squares you scored earlier. Try not eat it all yourself on the day you make it…


A storecupboard staple and a snack that’s easily knocked up in 15 mins or so.

You need:
6oz butter
6oz sugar (I use half granulated and half soft brown)
2 tablespoons golden syrup
10oz oats

Melt the butter, sugar and syrup; then add the oats and pack into a lined baking tin. Bake at 160 for 10 mins, leave to cool, cut in to squares and scoff. Wonder why you’ve got that fat!

Vegan Chocolate Cookies

Also known as Granny Boyd’s biscuits a la Nigella (from Domestic Goddess). I’m not that keen on these but Lex likes them and they store well so they’re a great lunchbox staple.

For about 20 cookies you need:
250g vegan marge
300g self raising flour
30g cocoa
125g sugar

Whizz it all together in a food processor and then roll into balls (about the size of walnuts). Squish down with a fork and bake for 15 mins. Cool and store in an airtight container till needed. Sorted.