I know I’m in the minority, but I genuinely love rose water and rose-infused food. My roses have been going wild for the past few weeks and I wanted to capture that early summer flavor. This isn’t based on a historical recipe, but I don’t think it would be out of place in an SCA context.
- 1 stick (4 ounces) butter
- 1/3 cup sugar
- Petals from 2 small to medium roses
- 1/2 tsp salt
- 1 tsp rose water
- 1 cup flour (all-purpose, whole wheat pastry, or bolted heirloom wheat)
Preheat oven to 300F. In a mortar or food processor, grind together the petals and sugar. In a large bowl or stand mixer, cream the rose sugar with the butter until fluffy. Add the salt and rose water and beat well to incorporate. Add the flour and mix thoroughly; I find it helpful to use my hands at this stage. Press dough evenly into a greased 8-inch cake pan, and use a fork or skewer to poke holes all over for venting. Bake 35-45 minutes or until lightly browned on the edges. Slice immediately after removing from oven, then allow to cool in the pan at least 10 minutes before carefully turning out onto a wire rack. Store in an airtight container and eat within a few days.