Rose Sandwich Puff Pasty Cookies
2 sheets of shop-bought frozen puff pastry, thawed
60g rose petal jam
1 cup icing sugar
2 tsp milk
2 tsp light corn syrup
¼ tsp almond extract
Pink food colouring
Sugared rose petals, to garnish
1 Heat the oven to 200C.
2 Unfold the pastry sheets onto a lightly floured surface.
3 Roll each of the pastry sheets into a 35cm x 25cm rectangle.
4 Cut out 24 9cm hearts using a cookie cutter.
5 Place the cut-outs onto a baking sheet.
6 Bake for 10 minutes or until the cookies are golden brown.
7 Remove the cookies from the baking sheet and allow to cool on a wire rack for 20 minutes.
8 In a small bowl, stir together the icing sugar and milk until smooth.
9 Beat in corn syrup and almond extract until the icing is smooth and glossy.
10 If icing is too thick, add more corn syrup.
11 Add the food colouring and mix to combine.
12 Take 12 of the cooled cookies and spread one teaspoon of rose petal jam evenly to the underside of each one.
13 Use the other 12 cookies to close them and make a sandwich
14 Brush the cookies with the icing and allow to set.
15 Garnish with the sugar rose petals and serve.