Rose Cookies | Recipe

For the dough, cut the cold butter into pieces. Place in a large mixing bowl with all the other ingredients and knead into a smooth dough using a food processor. Shape into a ball and chill for 1 hour.

Then roll out the dough to a thickness of about 5 mm on a lightly floured work surface. Cut out round discs of Ø 3 or Ø 5 cm (depending on the desired size).

Place on two baking trays lined with baking paper. Bake in a preheated oven at 180 °C hot air for 15-17 minutes until lightly golden brown. Leave to cool.

Chop the white chocolate for the cream. Place in a bowl.

Briefly bring 150 ml of the cream to the boil and pour over the chocolate. Melt the chocolate and stir with a whisk until smooth. Leave to cool and chill for 3-4 hours.

After the chilling time, place the white chocolate mixture, cream cheese, vanilla and the remaining liquid cream (300 ml) in a large mixing bowl. Using the whisk on a food processor, beat until creamy and stiff, about 3-5 minutes, until peaks form.

Now colour the cream as desired or leave it classic white. Add some ground turmeric for yellow, some ground matcha powder for green, blueberries for a soft purple and raspberries for a soft pink. For the last two colours, press the berries through a sieve and use the juice. Tip: The colour intensity can be controlled by the amount of ingredients added. For the berries, only add the juice drop by drop so that the cream does not become too soft.

Chill the coloured creams for another hour. They must not be too soft so that they can be piped easily.

Pipe the creams one after the other into a piping bag with a rose nozzle and pipe onto the cookies from the centre outwards. Chill until ready to serve.