Sunday, December 30, 2012,10:08 PM
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PrintROSE FONDANTS
Makes :
500 Grams
Preparation Time :
Cooking Time :
Preparation Method :
- Put the butter, milk and rose essence in a 8 cups bowl. Heat, uncovered, on Defrost for 3 - 5 minutes.
- Add in 450 grams of icing sugar. Knead until smooth, then turn out on to a surface dusted with icing sugar. Roll out fairly thinly.
- Cut into 30 rounds with a cutter. Decorate each with a crystallised rose petal.Leave for 2 hours to dry out, then transfer to candy cups.
INGREDIENTS
- 50 grams unsalted butter
- 2 tablespoons milk
- 1 teaspoon rose essence
- 500 grams icing sugar
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