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Home-made roses de Reims Biscuits (Biscuits roses de Reims maison)

Home-made roses de Reims Biscuits (Biscuits roses de Reims maison) is a traditional French recipe for a classic biscuit made from a rose-coloured flour, cornflour, egg and vanilla sugar batter. The full recipe is presented here and I hope you enjoy this classic French version of: Biscuits roses de Reims maison (Home-made roses de Reims Biscuits).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+30 minutes drying)

Makes:

30

Rating:

Tags : Baking RecipesFrench Recipes

Biscuits roses de Reims is a classic French biscuit of a type known as 'Bakers' Art'. It was first developed around 1690 in Reims by a baker who wanted to make the most of the heat in the bread oven between the two batches, so he had the idea of creating a special dough; cooking it twice as all traditional biscuits were (hence the name standing for 'baked twice'). The biscuit initially was white. In order to add flavour to it, a pod of vanilla was introduced into the recipe. This vanilla left brown traces on the biscuit. In order to hide them, the baker decided to add a natural colour based on cochineal, a scarlet dye (then subsequently carmine), to disguise his mistake. It is customary to dip the biscuit in champagne or red wine.

Ingredients:

90g flour
45g cornflour
5g baking powder
2 eggs, separated
100g vanilla sugar
red food colouring

For the Icing
50g icing sugar

Method:

Mix the egg yolks and sugar in the mixer bowl and whisk, gradually increasing the speed for 5 to 6 minutes. Now add the first egg white and continue whisking for 2 minutes more.

Add a few drops of red colouring to give a light pink (ie rose) colour then add the second egg white and continue beating for a further 2 minutes.

Sift together the flour, cornflour and baking powder onto the egg mixture then use a spatula to gently fold the dry ingredients into the liquid ones until the batter is smooth and homogeneous.

Line a baking tray with a silicone sheet then transfer the batter to a piping bag fitted with a 10mm smooth nozzle. Pipe elongated biscuit shapes onto the silicone mat (you should have enough for about 30).

Set the mixture aside to develop a dry crust for 20–30 minutes. In the meantime pre-heat you oven to 180°C (gas mark 6).

Once dry on the surface, dust the biscuits with icing sugar then transfer to your oven and bake for 12 minutes. Once cooked remove from the oven and allow to cool completely before serving or storing.