The recipe was for Pistachio-Rose Water Cookies. I've never used rose water in baking before so I wasn't too sure what to expect.
This recipe was very simple and the cookies were lovely too. The rose water actually tasted like roses and so it gave the cookies a subtle floral taste. The cookies were very light and crispy too, making it a bit hard to stop at just one :P
I've decided to post up the recipe just in case anyone wants to try this too :)
Vegan Pistachio-Rose Water Cookies (Adapted from Veganomicon: The Ultimate Vegan Cookbook)
Makes 32 cookies (for me it only made 27)
Time: 35 minutes
- 1 ¼ cups sweetener (I used Stevia)
- ½ cup sunflower oil
- 3 tablespoons soy milk (or any other non-dairy milk)
- 1 tablespoon rose water
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
¼ cup cornstarch
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cardamon
- 1 cup shelled pistachio, coarsely chopped
- Preheat oven to 180 degrees C. Lightly grease two cookie sheets
- In a mixing bowl, whisk together the sweetener, oil, soy milk, rose water, vanilla, lime juice, and zest. Add the cornstarch and whisk until dissolved.
- Add the flour, baking powder, salt, and cardamon. Mix well.
- Roll the dough into balls about 2 teaspoons in size and dip the tops into the chopped pistachios. Press down with two fingers; the dough will flatten a bit and pistachios will collect on the bottom.
- Place the cookies, nut side up, about 2 inches apart on the baking sheets.
- Bake for 13 minutes; they will be soft but if you prefer them that way then that's fine because they will firm up a bit as they cool. (I baked mine for 20 minutes and they were still slightly soft in the middle and crispy on the edges).
- Remove from the oven and let cool on the cookie sheets for about 5 minutes. Transfer to a cooling rack to cool completely.