Belvoir Fruit Farm‘s lovely people have sent me some Rose & Raspberry Cordial to enjoy and review. Anyone who knows me knows I have a Rose obsession, so it’s no surprise I liked this cordial. Paired with the raspberries, it gives a sweet, light, Summery taste. It almost (almost) makes me think it’s a shame Summer is nearly over…
You can always expect good quality from Belvoir and the flavour pairings tend to be spot on. Although, as a rose-lover I was hoping to taste just a little bit more of it coming through as it was a tad subtle for my liking. I know rose can be a little overpowering so I expect this was taken into consideration for the majority’s taste. But I wanted to smell and taste some more of it, personally. Still, it was extremely delicious.
I tried some with soda water which was very refreshing and made me feel like I was drinking a Rosé wine! I imagine it would also be gorgeous in cocktails too. And of course you can experiment with it in cooking and baking… scroll down to see my Rose Raspberry Cookies recipe! I was thinking this would also be great with ice cream or poured on top of fresh raspberries and meringues.
Final thoughts on the Rose & Raspberry cordial…
A delicious, natural flavour, as you would expect from Belvoir. It’s like turkish delight in the form of a refreshing drink, mmm!
This is my second recipe using Belvoir’s cordials, my first being my Elderflower, Lemon & White Chocolate Shortbread. From this first recipe, I learned that it’s worth using quite a generous amount of the cordial to really get the flavour into the dough. So for these cookies, I have suggested 2 tbsp of the cordial plus an optional 1/2 – 1 tsp rose water if you want it to be more prominent.
I have also used a little wholegrain flour to give the cookies a more wholesome, earthy taste. They really are very delicious, if I may say so!
- 135g (2/3 cup) unsalted butter, softened
- 150g (2/3 cup) caster sugar
- 1 large egg
- 2 tbsp Belvoir's Rose & Raspberry cordial (+ optional: 1/2 - 1 tsp rose water)
- 200g (1 + 2/3 cups) plain flour
- 50g (1/2 cup) wholegrain plain flour
- pinch of salt
- 1/2 tsp bicarbonate of soda
- Handful of frozen raspberries, ground in the food processor for a few seconds to create small chips
- toasted flaked almonds to decorate
- Preheat oven to 170c. and line 2 baking sheets with parchment (I used one baking tray in 2 batches.)
- Whisk together the butter and sugar until creamy.
- Add the egg and cordial (+ optional rose water) then mix to combine.
- Sift the white flour into the bowl and mix. Then mix in the whole grain and stir in the salt and bicarbonate of soda.
- A stiff dough should be formed but if it's still too sticky, add some more wholegrain flour. Place the dough between two sheets of greaseproof paper or cling film and roll out to a 1cm thick dough. Using a biscuit cutter or upside down glass, create 20 cookie shapes and transfer them to the baking sheets.
- Spoon about 1/2 tsp full of the raspberry chips onto each of the cookies and press onto the top. Then top with the toasted almonds, pressing them into the top of the cookies.
- Bake for 15-20 minutes until golden brown. Leave to cool on the tray for about 10 minutes then transfer to a cooling rack to cool before eating. Enjoy!