Some days are prime for elaborate, painstakingly time-consuming bakes, however, the majority ( speaking for myself here) are not. Ironically, the days in which I have the least energy, drive, and most of the time minimal sunshine are the ones in which extra pretty, fancy sweets would be the most helpful. I’ve realized over the past few months of experimenting that flowers and bright flavors make me happy, and as a bonus, they elevate everything, so even these quick cookies can express my love for the finer things in life.
Now I must also mention that ingredients truly do count when it comes to the simplest recipes (only ground-breaking insights offered here). I never understood the value of a quality olive oil until I was gifted with a beautiful bottle of the golden elixir. I have much research to do on the history, geographic origin, varietals (even the level of ripeness at which olives are picked impart flavor nuances!) of the never-ending world of olive oil. What I do know for now is that there are a lot of really cool makers, particularly young, culinary-cool women, producing beautiful varieties, all packaged in only the most stunning bottles, fit for kitchen shelfies. I must admit, design-oriented food packaging will always have a hold over me and my wallet, but my stomach has yet to be let down by this trait.
I used the lovey Governor Early Harvest Extra Virgin Olive Oil from the makers over at Kyrood, which imparted a lovely peppery punch on these sweet sablés. Use any extra virgin version you have on hand, or go out on a limb and treat yourself to a luxury batch with a fun, dare-I-say fancy, premium variety- there are many brands out there making some pretty intricate flavor profiles, and there is sure to be one that matches your current kitchen aesthetic.
As always, feel free to play with the flavors. I encourage the creative coupling of citrus and spice. My next iteration may marry grapefruit and ginger, or possibly pink peppercorn and lime. Lavender, rose, hibiscus, chamomile, borage, calendula… so many florals, so little time, so have fun picking one of those lovelies.
Ingredients:
2½ cups flour (ap or whole-wheat is fine)
½ cup of sugar
½ tsp salt
¾ cups extra virgin olive oil
2 tsp of rosewater
2 tbsp of finely grated orange zest
1 tbsp dried hibiscus flowers
1 tbsp dried rose petals
1 eggwhite for was
coarse sugar to sprinkle
Directions:
Line a baking sheet with parchment. Preheat the oven to 350 degrees F.
iI a large bowl whisk the flour, sugar, and salt.
Stir in the oil, rosewater, and zest till dough begins to form. sprinkle in some of the dried flowers and petals (leave a tbsp for sprinkling on top).
Turn the dough a few times on the counter, form a disc, and wrap it in a sheet of plastic wrap. Chill in the fridge for 15 minutes.
Roll out the dough between two pieces of parchment to about 1/4 inch thickness. Using your favorite, basic cutter (or the classic round) cut the cookies and place 1 inch apart on the baking sheet.
If desired, brush with the eggwhite for a golden bake and sprinkle with coarse sugar and a few rouge petals. Bake for 20-25 minutes on the middle rack until edges are golden brown.
