Hmm, I know what you’re thinking. That these are just plain, old, sugar cookies… But step a little closer, lean in, and let your nose tell you differently… Do you smell that? That delightful sweet/floral aroma? Know what it is?… Rose water and white chocolate… Now take a bite… Crisp edges and a soft, chewy centre. These cookies are bliss.
I came up with the idea earlier this month, when attending Victoria Vegan Fest. There, I took in a cooking demo, led by Diana Hassannia (aka Naughty Vegan), who was making donuts with a rose water glaze (which, by the way, were AMAZING!)… I had heard of rose water, I’d even seen it at the grocery store, but until then, I’d never tasted it. Have I been missing out! As soon as that glaze touched my taste buds, I knew this stuff had to be paired up with white chocolate!
A couple of notes regarding the recipe. First, to keep the moisture to a minimum, I used rose essence, which is far more concentrated than rose water. To get the same kind of flavour, I believe that you would need to use 3/4 teaspoon to 1 teaspoon of rose water (but I have not tested this). It may seem like hardly any more liquid, but I do not know what effect it would have on the texture of the cookies. Second, I’ve called for white chocolate chips, because they’re the least work. However, because vegan white chocolate can be tricky enough to find, use whatever form you can get your hands on. If you have chips, great! If you have to chop up a chocolate bar (and lick your fingers clean), so be it. What I used was white chocolate buttons, which I roughly chopped to about the size of chips before measuring.
Rose Water & White Chocolate Cookies
1 cup All-Purpose Flour
1 tsp Baking Powder
1/4 cup Shortening
3 tbsp Margarine
1 tbsp Tahini
3/4 cup Sugar
1 tsp Vanilla
1/4 tsp Rose Water Essence
3 tbsp Non-Dairy Yogurt (I used almond)
1/2 cup Vegan White Chocolate Chips (I chopped up Weisse Schakalode Buttons)
Pink Sugar (optional, for decorating)
Preheat oven to 375°F and prepare cookie sheets (I used parchment paper).
Stir together the flour and baking powder. Set aside.
Blend together the shortening, margarine, and tahini, until thoroughly combined and smooth. Add sugar and beat for 2 minutes. Mix in vanilla and rose water. Add yogurt and beat for another 2 minutes. Add flour mixture and blend until just combined. Stir in chocolate.
Using a tablespoon to measure, scoop dough and place on prepared baking sheet, leaving 2 inches between dough to allow for spreading. Sprinkle with pink sugar, if using.
Bake for 10 – 12 minutes until cookie edges are golden (11 minutes is perfect for my oven).
Allow to cool for 5 minutes on baking sheet, before transferring to rack.
Makes about 24 cookies.