Made with organic cane sugar and blended with rose petals and pure rose extract, this sugar makes you feel like you are sitting in a rose garden sipping tea on a perfect summer morning. It brings a floral sweetness to beverages and pairs beautifully with several of our tea blends in store. Personally, I love pairing it with fresh berries in my morning Greek yogurt or oatmeal. I also make a rose simple syrup for use in afternoon cocktails.
Rose Simple Syrup Recipe:
Mix equal parts rose sugar and water
Heat until sugar is dissolved
Let cool and store in fridge
- Dust cookies, muffins, and scones before baking
- Add to vanilla/chocolate frosting to top cakes and cupcakes
- Add to mashed sweet potatoes or glazed carrots for a surprising twist
Cardamom Biscotti Cookies
These twice baked cookies make about 16 biscotti
- 1 cup pistachios, toasted and chopped coarsely
- 1/3 cup The Spice & Tea Exchange™ Cardamom Sugar
- 1/3 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- Preheat oven to 350 degrees F
- Chop and toast pistachios in a hot dry pan until aromatic; set aside
- Beat sugars and egg together until thickened (about 5 minutes). Add vanilla extract
- In separate bowl, sift flour, baking powder and salt. Slowly add to egg mixture until combined. Fold in pistachios.
- Turn out dough and form into a log. This is where you get to decide how big you want your cookies to be, but around 12" long and 4" wide.
- Bake for about 25 minutes or until log is firm. Remove from oven and reduce heat to 325 degrees F. Let cool about 10 minutes or until you can handle the log without burning your hands.
- Transfer first baking of cookie to cutting board and cut on the diagonal in 3/4"-1" slices.
- Return each slice, flat/cut side down to the cookie sheet for the second baking.
- Bake another 10 minutes. Flip cookies over and bake another 10 minutes or until golden brown. The idea is to dry out the cookies on each side so depending on the humidity in your area, it may take a bit longer in the oven. You want a crisp biscotti that dunks in coffee or tea without falling apart.
- Remove cookies from oven and let cool completely before storing in airtight container.
This warm, fragrant spice is found in a lot of Indian dishes and is a key ingredient in Chai Tea. It adds hints of citrus, ginger and mint to it's spicy notes giving dishes a memorable zing that make guests wondering what you did. This sugar pairs very well with black teas and coffee, but my favorite way to use it is in cardamom biscotti cookies. The cardamom in this sugar brings forward the spice and caramel flavors in bourbon and dark rum making it a great addition to cocktails. It can also be used in marinades for poultry and wild game. Another option would be to add to coconut rice or rice pudding. Let's not forget what it brings to winter fruits and vegetables like apples, pears, sweet potatoes, winter squash, and parsnips