Lavender Cookies with Rose Water Icing

We have modified a recipe from The Spice House website.

Ingredients:

• 1/2 tsp. butter
• 1 cup sugar
• 2 eggs
• 1/4 tsp. Pure Lavender Extract
• 1/2 cup flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups powdered sugar
• 5-1/2 tsp. water
• 2 tsp. Rose Water

Directions:

Pre-heat oven to 375 degrees. Cream together the butter and sugar. Add the eggs, lavender extract flour, baking powder and salt. Drop by tesapoons onto ungreased cookie sheet. Bake for about 10 minutes. While cookies bake prepare icing by mixing the powdered sugar with the rose water and water. Drizzle over cookies after they have cooled.

Serves: 4 dozen

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Mango Lassi

A popular refreshing Indian drink. Great for the Summer.

Ingredients:

• 2 cups plain yogurt
• 1/4 cup water
• 1/2 cup ice cubes
• 1-1/4 cup diced mango (yellow-skinned)
• 2 Tbsp. honey
• 1 tsp. Rose Water

Directions:

Blend all the ingredients except the yogurt in a blender for 30 seconds on high sped. Add the yogurt and process until frothy. Serve the lassi strained. It can also be served unstrained over crushed ice. Garnish with a rose petal.

Serves: 4

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Cream Tart, Blackberry & Rosewater

CookEatShare recipe.

Ingredients:

• 8 ounce flour
• 4 ounce butter
• 5 ounce sugar
• 4 egg yolks
• 10 fluid ounce double cream, lightly whipped
• 1 lb. blackberries
• 1/2 tsp. Rose Water
• 3 Tbsp. blackberry jam

Directions:

Combine butter, 4 ounces sugar, eggs in a food processor and add flour in degrees until a smooth dough is formed. Let the pastry rest for 30 minutes. Roll out pastry and line flan tin, leaving pastry hanging over edges. Press pastry firmly into base and prick surface lightly with fork. Beat eggwhite and brush pastry lightly. Place flan tin in a pre-heated 190 F oven and cook for 15-20 minutes or until a pale biscuit color. Gently break off any pastry left hanging over tin. Lightly mash 6 ounces blackberries and combined with whipped cream. Add remaining sugar and rosewater. Pour blackberry cream into pastry and cover top completely with remaining blackberries. Chill. Prior to serving add 1 tsp. water to blackberry jam and bring to boil in small sauce pan. Dribble sauce over tart and serve.

Serves: 6

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