These rose and litchi ganache butter cookies are a delightful combination of buttery crisp cookies filled with a creamy floral ganache. The cookies are light sweet and perfectly melt in the mouth making them a wonderful treat for special occasions like Father’s Day festive gatherings or simply an indulgent evening snack. The unique pairing of litchi pulp and rose extract gives a refreshing fruity floral taste that balances beautifully with the buttery base and white chocolate ganache.
Ingredients for Rose and Litchi Ganache Butter Cookies
For Butter Cookies:
- 250 g all-purpose flour
- 200 g butter (softened)
- 20 g milk
- 60 g powdered sugar
- 4 g baking soda
- 2 g salt
For Rose & Litchi Ganache:
- 100 g heavy cream
- 100 g white chocolate
- 50 g litchi pulp
- 3–5 ml rose extract
Step-by-Step Method
Step 1: Make the Butter Cookies
- In a large mixing bowl beat butter and powdered sugar until light fluffy and creamy.
- Add milk and mix gently.
- Sift in flour baking soda and salt then combine into a smooth dough.
- Shape the dough into small balls place on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C for 15–20 minutes until lightly golden. Allow to cool completely.
Step 2: Prepare the Ganache
- Heat heavy cream until warm then pour it over white chocolate. Rest for 2 minutes.
- Stir until chocolate is fully melted into a smooth mixture.
- Add litchi pulp and rose extract mix well.
- Refrigerate for 1 hour until thickened.
Step 3: Assemble the Cookies
- Pipe or spread the rose litchi ganache onto one cookie.
- Sandwich with another cookie gently pressing together.
- Serve immediately or store in an airtight container.
These cookies are not only delicious but also visually appealing making them a perfect edible gift idea.