Rose Cream Sandwiches and Snow

A couple of weeks ago I was in London. Among the many great things I did having merienda at Ladurée was the greatest .... by far!

I already told you about my passion for Ladurée and pretty desserts. This time, with a cafe au lait in a beautiful china, I had a "Religieouse a la Rose" .

The floral bouquet mix with the raspberry from the "Religiouse" was such an experience! I could not take the rose flavour out of my mind, so after Ladurée I went to Fortnum & Mason to buy Rose water.

With rose flavor in the back of my mind, I started to look for the perfect treat. I found a rose cream cookie recipe from Johnny Miller. Perfect!!

I bake my cookies while it was crazy snowing. Next morning, the sun was shining, the air was freezing and an immaculate “white frosting” covered the landscape.

I went to my parents where, to my surprise, there were still roses blooming. So there you go! Rose Cream Sandwiches displayed with roses on snow.

The textures of the cookies delicate like the snow. The cream is silky like the rose petals.

I hope you like it!!

Serves 2 ½ dozen cookies

Ingredients

Cookies

1 ¾ cups plus 2 tablespoons all- purpose flour

2 tablespoons cornstarch

¼ teaspoon salt

200 gr softened butter

1/3 cup confectioners´sugar, plus more for dusting

1 ½ tablespoon rose water

Cream Filling

4 ounces cream cheese softened

¼ cup confectioner´s sugar

¾ teaspoon rose water

1 ½ teaspoons milk

Directions

Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl beat butter and confectioner´s sugar with an electric mixer until fluffy. Add rose water and mix until combined. Reduce the speed to low and add flour mixture; mix until just combined. Divided the dough in half, and shape into disks. Wrap each in plastic, and chill minimum 1 hour.

Preheat the oven at 180º. Roll 1 disk of dough to ½ cm thickness; chill 15 minutes. Cut 4cm rounds from dough, and place 2 cm apart on parchment-lined baking sheets.

Bake , rotating sheets halfway through, until barely golden, about 14 min. Let cool completely.

For the Rose Water Cream Filling stir together the cream cheese and sugar. Then add the rose water and milk. The filling can be refrigerated in an airtight container up to 3 days.