- In a large mixer bowl, cream crisco, butter, sugar, eggs and vanilla at medium speed of electric mixer until light and creamy. In a seperate bowl, combine flour, Gold Kili Double Shot Instant White Milk Tea, ground almond, crushed rose flower petals, baking powder, baking soda and salt. Then add to creamed mixture. Using our hands, gently mix and stir until a dough is formed.
- Cover dough and chill for 1 hour for easy rolling. Preheat oven to 180°C. Roll half the portion of a dough at a time.
- Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut into desired shapes and place on ungreased baking sheets. Sprinkle with colored decorations or leave plain to decorate when cool.
- Bake at 170°C for 15-20 mins, or until edges are light brown. (Time will vary with cookie size.) Next let cookies cool slightly before removing from baking tray to cooling rack.
Chef ’s tips :
Do not bake over high temperature so that the rose and tea retains its fragrance and colour. Use hands to crush the dried rose and remove the sepals.