A while back I made a promise on my Facebook page that I would bake something for the next few subscribers I’d get, and wouldn’t you know, my friend Ellie subscribed and instantly demanded cake. Short of cake, she got cookies.
I made them pink my for my fundraiser Pink Party (more on that in this week’s What I Ate Wednesday) and added a little rosewater to match Ellie’s surname. And ta-da! Rosy cookies were born.
Makes 24 heart shaped cookies
400g plain flour
1/4 tsp bicarbonate of soda
100g brown sugar
100g agave syrup (or the same amount of brown sugar, but you might need to add more almond milk later)
a few drops of red food colouring
1 tsp vanilla essence
3-5 tbsps rosewater
100ml almond milk
Preheat the oven to 180ºC.
In a large bowl combine the dry ingredients. Add all the wet ingredients and combine well. (Combining the almond milk and red colour together before adding to the dry ingredients means the colour will blend better with the flour.)
Combine the wet and dry ingredients in a large bowl.You will need to use your hands to really work the dough; be careful not to stain your hands with the red food colour or you’ll look like you’ve just had a gruesome accident.
Spread the dough on a clean, floured surface and flatten it with a rolling pin to about half a centimetre thick. Use a cookie cutter shape, preferably heart-shaped, and cut out your cookies. Roll the dough again when you have no more space to cut; flatten it again and repeat the process until you have no more dough left.
Place the cookie shapes on an oven tray lined with baking parchment and bake for 12 minutes. Let cool and decorate.