14 February, 2018
Rosewater Currant Cakes
For Valentine’s Day, I was going to make a post about diabetic-friendly brownies, but the first batch tasted like crap, so I decided to take a bit more time to perfect the recipe (or at least make them taste less like sweetened dirt and more like actual chocolate baked goods). Fortunately for everyone involved, these cookies are way better than my failed dirt brownies!
This recipe probably makes about two and a half dozen cakes. I say “probably” because I filled two cookie sheets with a dozen scoops each… and then ate the rest of the dough while I waited for them to bake. Not my best decision, but also definitely not my worst. The dough is really yummy. You’ve been warned.
Anyway, my impulsive behaviors aside, this is actually a pretty neat recipe. I got it from a museum back in New York. It was where I first learned about rosewater, and it was my first encounter with old, traditional recipes outside of a family setting. While this recipe wasn’t unearthed from an ancient tome (at least not by me), it’s one that I’ll surely make again. The original recipe didn’t call for vanilla, but that’s the only alteration I made to the recipe. Even with the added vanilla, they still carry the delicate floral notes imparted by the rosewater. It’s always surprised me how unobtrusive the flavor of rosewater is, considering how pungent the water is. It’s a really cool ingredient to bake with (and it can be quite nice in an oil diffuser, too, as long as you don’t use too much).
Anyway, this Valentine’s Day, instead of getting your loved one a dozen roses, make them a batch of rosewater currant cakes (or if you’re feeling adventurous, try making my slightly more complicated but seriously delicious strawberry-filled rosewater cupcakes). It’s sure to win their heart.
1 cup Butter, softened
1 cup Sugar
1 tbsp Rosewater
1/2 tsp Vanilla
2 cups Flour
1/2 cup Currants
Preheat oven to 375 degrees F and line two cookie sheets.
In a large bowl, cream together butter and sugar. Add in the eggs one at a time, followed by the rosewater and vanilla, and finally, cut in the flour one cup at a time. Fold in the currants and mix until just combined. Scoop batter onto the cookie sheets by the tablespoon. Bake 12-15 minutes or until the edges of the cookies are golden-brown. Let them cool before moving them to an airtight container for storage.