walnut rose biscuits

walnut rose biscuits

no-oven, nutritious rosey Persian cookies

prep: 20'
cook: 10'
20-30 biscuits

Fried in butter, sweetened with honey and sugar and infused with the distinctive flavour of rose petals, this Persian stovetop biscuit is a special treat.


  • 125g (1 cup) plain flour
  • 30g (4 tbsp) ground walnuts
  • 15g (5 tbsp) ground rose petals
  • 50g (2 1⁄2 tbsp) honey
  • 80ml (1⁄3 cup) rose water
  • 110g(1⁄2 cup) unsalted butter
  • 100g (1⁄2 cup) caster sugar


  • place the flour and butter in a small saucepan
  • cook the flour in the butter on a low heat for 6 minutes
  • stir constantly to avoid burning
  • add the sugar
  • let the heat melt the sugar for another 2 minutes, still stirring continuously
  • take the pan off the heat
  • add the honey, rosewater, ground walnuts and ground rose petals
  • return the pan to the heat for 2 minutes, stirring constantly until a large ball has formed
  • remove from the pan and place the mixture between two layers of baking paper
  • roll it out to a centimetre-thick dough
  • shape your biscuits with a knife or using a cutter
  • serve on your favourite, most decorative plate

Alternatively, once cooled and easy to handle, you can form it into small balls and serve them in small paper liners. Whichever way you choose, chill in the fridge for 15-30 minutes to make sure they hold their shape for any occasion.

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