Tuesdays with Dorie BWD: Biscuits Rose

March 11, 2025 at 7:57 pm | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 6 Comments
Tags: baking, cookies

Here’s a new-to-me cookie that’s in fact over 250 years old. Biscuits Rose have a long history in the Champagne region city of Reims, where they were, and I bet still are, dipped in and nibbled with glasses of bubbles. Sounds delightful…I’ll have to investigate more in person one day.

Based on the name and the pretty color, I thought they’d for sure have some rose flavoring in the mix. Nope, they are just pink with a bit of vanilla extract. The batter is a separated egg sponge that’s similar to ladyfingers with a rosy tint. The “real deal” biscuits are rectangular in shape, but I broke out a piping bag (which I rarely do) to make the homemade version. The piped biscuits are twice-dusted with powdered sugar and then they are twice-baked, or rather they are baked and then allowed to cool down and crisp up in the turned-off oven. What you get are pink, sweet, very crunchy dry cookies that I can tell you are good dipped in coffee, if you don’t happen to be popping the cork off a bottle of Champagne.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan (you can also read more about the cookies here), get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll!

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Your biscuits are very pretty. I wasn’t enamoured of their flavour because they are not particularly sweet.

Comment by Cakelaw— March 12, 2025 #

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Yours look good and have the lovely crack on top (mine didn’t get that). I was so sad mine didn’t live up to my memories of these cookies 😦 I’ll have to make again…

Comment by Mardi (eat. live. travel. write.)— March 12, 2025 #

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Love how you nailed the color rose and the shape of these cookies. They are just beautiful!

Comment by Shirley @ EverOpenSauce— March 13, 2025 #

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Yours are picture perfect!!!

Comment by isthisakeeper— March 14, 2025 #

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It looks like yours came out perfect. This is a new to me recipe too.

Comment by Diane Zwang— March 15, 2025 #

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Beautiful! Getting ready to make mine this morning.

Comment by Judy— March 20, 2025 #

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