Spiced Roasted Orange & Pomegranate Rosewater Biscuits

What Makes This Special

These autumnal Scandinavian-inspired biscuits celebrate the elegant perfume of rose water—a beloved flavor in Nordic baking—paired with the warmth of roasted orange and the brightness of pomegranate. The dough is enriched with ground almonds and spiced with cardamom, cinnamon, and clove, offering a cozy complexity. Roasting the orange intensifies its flavor, while pomegranate seeds add bursts of tartness and color. Crowned with a rosewater glaze, these biscuits are a fragrant, jewel-toned treat perfect for the season.

Ingredients

Each component is chosen for flavor and texture:

• Butter & Almonds: Create a rich, tender crumb.
• Spices: Classic Scandinavian warmth.
• Rose Water: The aromatic centerpiece—use a high-quality, food-grade product.
• Roasted Orange: Adds depth and autumnal essence.
• Pomegranate: Provides freshness and a pop of color.
• Glaze: Amplifies rose notes and gives a delicate finish.

For the Biscuit Dough

• 120g unsalted butter, softened – For rich flavor and tenderness.
• 90g icing sugar – Lends a fine crumb.
• 1 large egg yolk – Adds richness, helps bind.
• 2 tsp rose water – The defining floral note.
• 180g plain flour – For structure.
• 30g ground almonds – Classic in Scandinavian biscuits; enhances texture.
• 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/8 tsp ground cloves – Signature autumnal spice blend.
• 1/4 tsp fine sea salt – Balances sweetness.
• 1 medium orange – Zest and flesh are both used; roasting deepens their flavor.
• 60g pomegranate seeds – Seasonal burst and color.
• 1 tsp olive oil – For roasting orange.

For the Rosewater Glaze

• 85g icing sugar, sifted
• 2 tsp rose water
• 1–2 tsp fresh orange juice

For Garnish

• Extra pomegranate seeds
• Orange zest

Instructions

Step 1: Roast the Orange

1. Preheat your oven to 200°C (fan 180°C). Line a small roasting pan with parchment.
2. Zest the orange; set zest aside for later. Slice off both ends and cut the orange into thick rounds (about 1cm thick). Toss slices with 1 tsp olive oil.
3. Roast for 20–25 minutes, turning halfway, until caramelized and lightly browned. Cool slightly, then finely chop. Remove any seeds.

Why? Roasting concentrates the orange’s sweetness and adds a lovely depth, perfect for autumn.

Step 2: Make the Biscuit Dough

1. In a mixer, beat butter and icing sugar until pale and fluffy (about 2–3 minutes).
2. Beat in the egg yolk, then rose water and reserved orange zest.
3. In a bowl, whisk together flour, ground almonds, spices, and salt.
4. Add dry ingredients to the butter mixture; mix on low until just combined.
5. Fold in the cooled, chopped roasted orange and 60g pomegranate seeds.

Why? Gentle mixing keeps the dough tender. Adding fruit at the end prevents over-mixing.

Step 3: Chill and Shape

1. Divide dough in half. Roll each half into a log about 4cm in diameter. Wrap in parchment or cling film.
2. Chill for at least 1 hour until firm (or up to overnight).

Why? Chilling makes slicing easier and helps flavors meld.

Step 4: Slice and Bake

1. Preheat oven to 180°C (fan 160°C). Line a baking tray with parchment.
2. Unwrap each dough log. Slice into 1cm-thick rounds (about 12 per log). Space on tray, leaving 2cm between biscuits.
3. Bake for 15–18 minutes until edges are lightly golden. Cool 5 minutes on tray, then transfer to a wire rack.

Why? Even spacing ensures the biscuits bake evenly and retain their shape.

Step 5: Glaze and Garnish

1. Mix sifted icing sugar with rose water and 1–2 tsp orange juice to make a thick, spoonable glaze.
2. When biscuits are fully cool, drizzle over each biscuit. While glaze is still wet, garnish with extra pomegranate seeds and a sprinkle of orange zest.
3. Let glaze set (about 30 minutes) before serving.

Pro Tips

• Use high-quality rose water: Cheap versions can taste soapy. Look for pure, food-grade rose water from a Middle Eastern or specialty shop.
• Don’t skip the orange roasting: It’s the secret autumnal flavor boost—unroasted orange tastes flat here.
• Work quickly when adding pomegranate: This prevents their juice from coloring the dough.

Troubleshooting

Biscuits spreading too much? Dough may be too warm. Chill logs thoroughly and use a cold baking tray.

Tough biscuits? Over-mixing the dough can develop gluten. Mix just until combined after adding flour.

Glaze running off? Biscuits may be too warm or glaze too thin. Let biscuits cool completely and adjust glaze consistency with more icing sugar.

Variations

• Almond-Free: Substitute with extra flour if nut allergies are a concern.
• Chocolate-Chip: Add 40g chopped white chocolate for a sweeter spin.
• Citrus Swap: Try roasted tangerine or blood orange instead of standard orange for a different seasonal note.

Storage

Store biscuits in an airtight container at cool room temperature for up to 5 days. Glazed biscuits are best within 3 days, as the pomegranate seeds are freshest early on. For longer storage, freeze unglazed biscuits for up to 1 month; thaw and glaze before serving.

These spiced, rosewater-kissed biscuits are ideal with autumn tea, holiday gatherings, or gifting to friends. Enjoy the rich flavors and embrace the season’s colors and aromas!