CACAO N ROSE COOKIES
Food has been my means of expression, my paints and brushes when I was trying to create and express a world of emotions and feelings I couldn’t channel otherwise. I would write and I would cook. I would listen to music. This is how I went through the profound pain I was feeling deep in my heart + soul back in the day because of the deep disconnection with my own self and my soul’s purpose.
Food helped me discover my senses again and to awaken and connect to my body. It was a slow and very sacred process that is still ongoing.. one step at a time. Listening to my bodies needs. Listening to how they want to be nourished. Connecting to my bodies through the resource.
I love expressing emotions and the way I feel through the use of certain ingredients.
This is a recipe to express my gratitude to you and your support to the sold out Sourdough Bread Workshop. I choose cacao + rose to nourish your body and soul // open the heart and melt her resistance. Let love rule and not fear! Trust your path and intuition. Let your bodies speak to you and create space to listen.
A simple and basic recipe for you to fuel your munchies and treat your body with love to some indulgent soul food.
CACAO N ROSE COOKIES
INGREDIENTS (approx. 45 small cookies of ⌀ 5 cm)
210 g all purpose flour // divided in two parts of 60 g + 150 g
18 g good quality fairtrade cacao (preferably raw)
105 g good quality butter, at room temperature
75 g confectioners’ sugar
1 egg, at room temperature
a pinch of sea-salt
DECORATION
8-12 dried rose buds
sea salt flakes
EQUIPMENT
A hand or a stand mixer
A good working home over
A baking tray and baking paper
A rolling pin
A cookie cutter of ⌀ 5 cm, or a glass or a jar with approximately the same diameter
PREPARATION
Beat the butter in a stand or hand mixer with the butterfly attachment on.
Add the confectioners’ sugar gradually.
Once the sugar is well incorporated add the egg and beat a low speed until smooth.
Sieve in the cacao powder and 60 g of the flour. Add the salt and mix gently at low speed until you get an homogenous dough.
Sieve in the rest of the flour (150g), gradually while mixing in between.
Once the dough has come together nicely, transfer her on a clean working surface and form a disk. Wrap the disk in plastic wrap and let the dough rest in the fridge for at least 30 minutes. Alternatively, you can prepare the dough one day in advance and let her rest in the refrigerator overnight.
Whichever way you choose, when you take the dough out of the refrigerator allow her a few minutes to warm up to room temperature before you handle her.
Flour your clean working surface and with a rolling pin, open the dough to form a relatively thin sheet of 3-4 mm. Using a round cookie cutter, a small glass or a jar with an opening diameter of approximately 5 cm, press it down to the dough sheet to create the cookies.
Transfer the cookies in a baking tray that you have previously lined with some baking paper. Sprinkle the cookies with some salt and some crushed rose petals and bake them in preheated oven at 170°C (conventional heating) for 15-20 minutes.
When ready, remove them from the oven and sprinkle the cookies with some dried rose petals.
Love + success,
Alexandra
