Lemon Rose Cardamom Cookie Cake - Soft & Chewy Spring Dessert
Soft & chewy lemon rose cardamom cookie cake with honey cream cheese frosting is a simple, elegant spring dessert perfect for Easter or brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hwcmagazine.com.
Ingredients
- 2 and 3/4 cups flour (gluten free measure for measure or all purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cardamom (dried ground)
- 1 teaspoon ground rose tea buds (organic)
- 1 cup butter (unsalted)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark packed )
- 1 egg (large)
- 2 teaspoons rose water ((homemade or store bought))
- 1 tablespoon lemon zest (or zest from one lemon)
- 8 ounces cream cheese (full fat, softened to room temp )
- 1/4 cup honey (raw)
- 1 teaspoon rose water (or to taste)
- 2 teaspoons lemon zest
- 1 teaspoon matcha green tea (powdered, optional for green frosting)
- pink natural food dye (we used 1/2 teaspoon dried ground red dragon fruit powder, or use a very small amount of food gel. )
- 3 honey candied lemon slices (optional)
- dried rose tea buds and ground rose leaves (optional)
- lemon zest (optional)
- lemon twills (optional)
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