Rose Biscuits – My Family Ties

Breast Cancer Awareness Month


Rose Biscuits


This month it is Breast Cancer Awareness month, a subject close to my heart having lost my sister-in-law to Breast Cancer.  Making my own daughters aware of the disease is very important to me. Highlighting October’s Breast Cancer Awareness with the campaign that The Pampered Chef and Cancer Research Uk are supporting is something that I have raised and talked about a lot with my girls.

When The Pampered Chef approached me to write about their campaign to raise funds and raise awareness about Breast Cancer Awareness month, I was more than happy to take part and share some recipe’s in support of the very worthwhile campaign.

So here is my first recipe in support of the wonderful work that Cancer Research UK and The Pampered Chef are doing to #HelpWhipCancer



85 g unsalted butter softened

100 g caster sugar

1 large egg

1 tablespoon Monin Rose Syrup

200 g self raising flour

1/2 teaspoon baking powder

Crystallised rose petals

Edible pink glitter

For The icing 

115 g unsalted butter at room temperature

500 g icing sugar

Pink food colouring

30 ml milk – semi-skimmed

15 ml Monin Rose Syrup


  • With the food mixer on low beat the butter and sugar until pale and fluffy.
  • Add the egg and beat again.
  • Add the Monin Rose Syrup and combine.
  • Sieve the flour and baking powder and then slowly add to the butter and sugar mixture and combine.
  • Once combined remove from the bowl onto a sheet of cling-film, form into a ball and chill in the fridge for about 1 hour.
  • Once that is done, preheat the oven to 180 C / gas mark 4 and line your baking trays.
  • Flour your work surface and roll out the dough to about 5mm in thickness.
  • Using your biscuit/cookie cutter cut out as many as you can, and then gather up any remaining dough and repeat until you have no more left.
  • Put into the preheated oven and bake for 10-15 minutes, or until golden brown.
  • Allow to cool on a wire rack


For The Icing

  • Beat the butter, milk, Monin Rose Syrup, and about half of the icing sugar (sieved) in a food mixer.
  • Once combined add the remaining icing sugar, a spoonful at a time, until it resembles a smooth and creamy consistency.
  • Add a small amount of the pink food paste until you reach the desired colour, it is easiest to do this with a toothpick and less is more with the paste as the colour is very intense.


All that you need to do now is to either pipe or spread the icing onto the rose biscuits, and then add the crystallised rose petals and serve.

When I piped with the small nozzle around the biscuits, I used a paintbrush to paint on some pink food colouring paste in vertical stripes, on the piping bag.  Once painted I then added the buttercream icing, giving the striped effect. 


The Pampered Chef® is supporting Cancer Research UK with an exclusive range of six limited edition kitchen products to ‘Help Whip Cancer®’ as part of Breast Cancer Awareness Month. £1 is donated for each product sold.
In addition The Pampered Chef also donates up to 25% of sales from fundraiser shows during October. To date, The Pampered Chef has raised over £1.4 million for Cancer Research UK’s breast cancer research.
The six limited edition products are available online at throughout October.
I hope you have enjoyed my Rose Biscuit recipe.  Don’t forget that for every purchase of any kitchen product from the “Help Whip Cancer” range on The Pampered Chef website, they will donate £1 to Breast Cancer Awareness funds.
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My name in red 'Caroline"
I am linking this recipe up with Honest Mum and #TastyTuesdays 

Tasty Tuesdays on


  1. October 27, 2014 / 1:14 pm

    Really nice biscuits, for a really important cause. Thank you

  2. October 28, 2014 / 8:47 am

    Lovely biscuits, and baked to support such an important cause! x

  3. October 28, 2014 / 9:10 am

    Such beautiful biscuits. And of course, a brilliant cause. I love Pampered Chef too. #tastytuesday

  4. October 28, 2014 / 10:07 am

    These look so pretty and such a great cause. #tastytuesday

  5. October 28, 2014 / 11:09 am

    Ooh those biscuits are beautiful and look so yummy. Great cause to support too.

  6. October 28, 2014 / 4:06 pm

    Those biscuits are beautiful, and a brilliant post to raise awareness of such an important cause x #tastytuesdays

  7. October 28, 2014 / 6:42 pm

    They look so nice and posh! #TastyTuesdays

  8. October 30, 2014 / 10:53 am

    These look perfect! Thanks for sharing.
    I've been to a Pampered Chef party recently and the hostess was also collecting for this very worthwhile cause.

  9. October 30, 2014 / 9:07 pm

    Such pretty biscuits and what a great cause to make them for. I love using Monin syrups in baking too – it's nearly gingerbread syrup time, hurrah!

    • November 1, 2014 / 10:18 am

      Oh Sarah, the gingerbread syrup sounds amazing I will have to investigate more! 🙂

  10. November 1, 2014 / 9:23 pm

    Beautiful biscuits and photos for a great cause! Thanks for linking up to #tastytuesdays

  11. November 24, 2014 / 2:00 am

    They look really nice.

  12. November 28, 2014 / 4:30 pm

    These look lovely. I love using Rose water in fairycakes too.

    • January 11, 2015 / 5:02 pm

      Thank you so much Debbie, rosewater is surprisingly versatile!

  13. December 19, 2014 / 10:47 am

    the biscuits look so yummy i must try them myself

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