Rose-shaped petit fours — the classic bteefor cookie presented in a beautiful way

250 g butter at room temperature

1 egg

150 g powdered sugar

50 g cornstarch

2 tbsp corn oil

1 tbsp cocoa powder

1 tsp baking powder

1 tsp vanilla

500 g flour (or as needed)

a pinch of salt

Cream the butter with the vanilla, egg and sugar until soft. Then add the cornstarch, salt, oil and baking powder and continue creaming by hand until the mixture is creamy.
Add the flour gradually and knead. When the dough becomes cohesive and not sticky, stop adding flour.
Divide the dough into two parts. Add the cocoa to the first part; add a tablespoon of flour to the other part and knead again.
Roll both doughs thinly and cut into very small circles. Arrange 4 or 5 circles side by side so that each circle slightly overlaps the next; then fold them in a circular way to form a rose or flower shape — see the picture.
Place the rose-shaped cookies on baking paper on a tray and bake in a preheated oven on the middle rack at 160°C.
When the bottoms of the roses begin to brown, turn the oven off and give them a little top browning. Baking takes about 10–15 minutes depending on the oven.
Serve the rose-shaped petit fours after they cool to room temperature.
These rose-shaped petit fours are delicious with tea.

Recipe and method for rose-shaped petit fours by a friend and cook on Shou Tabkhin Al-Youm:

Click Rana's name to visit her page on our site and see all her delicious recipes

#recipes# recipe# petitfour# cookies# bteefor #shou_tabkhin_al_youm

Rose-Shaped Petit Four Cookies (Bteefor)

Prep checklist