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rose water


Rose water pistachio cupcakes



• 150 g (5½ oz) butter

• 150 g (5½ oz) caster sugar

• 2 eggs

• 1 tbsp rose water

• 200 ml (7 fl oz) buttermilk

• 225 g (8 oz) self-raising flour

For the icing

• 250 g (9o z) icing sugar, sifted

• 1 tbsp rose water

To decorate

• 25g (1oz) unsalted shelled pistachios, chopped

• 12 crystallised rose petals

Rose water pistachio cupcake

Rose water pistachio cupcake


Preheat the oven to 180°C/fan 160°C/ gas 4, and line a 12-hole muffin tray with paper cases. Cream the butter in a large bowl or electric food mixer. Add the sugar and beat until light and fluffy.

Whisk the eggs with the rose water for a few seconds, then gradually add to the butter mixture, beating all the time. Next beat in the buttermilk, then sift in the flour and fold in gently to combine. Divide the mixture between the cases, filling each three-quarters full, then bake for 20-25 minutes or until golden.

Leave for 5 minutes before removing from the tin and cooling on a wire rack. To make the icing, mix the icing sugar and rose water with 1 tablespoon of water until thick, adding a tiny extra splash of rose water or water if too thick to spread. Spread the icing using the back of a teaspoon or with a palette knife dipped into hot water and sprinkle with the chopped pistachios.

Transfer to a serving plate and scatter with crystallized rose petals to finish.



Use a small paintbrush to brush the petals with just enough lightly whisked egg white to cover the surface.

Sprinkle with caster sugar, then gently shake off any excess sugar and leave to dry overnight on a baking tray lined with parchment.




Try this simple dish baked in a single tray that will feed the whole family this weekend.



375 g packet ready-rolled puff pastry

10 ripe figs

3 tbsp runny honey with a squeeze of lemon added

125 g (4½oz) flaked almonds

200 ml (7fl oz) crème fraîche

2 tsp essence of rose water

Fig, honey and almond tart

Fig, honey and almond tart


Preheat oven to 200°C/fan 180°C/gas 6 and heat a baking sheet. Unroll the pastry, cut out a 30 cm (12in) circle and place onto another, cold baking sheet. Prick the pastry circle with a fork. Trim any woody stalks from the figs, then cut into quarters and arrange in concentric circles over the pastry. Drizzle over the honey and scatter over 2 tbsp flaked almonds. Push the outer edge of the pastry around the edge of the figs. Place the baking sheet onto the preheated baking sheet (this ensures a crispy base) and bake for 20 minutes until crisp. Finely chop the remaining almonds, stir into the crème fraîche with the rose water and serve with the tart.