Roses are not the national flower of Colombia, nor is Colombia home to the most roses in the world. They are however, the main exporter of roses to the USA and the exportation of roses counts for $1.4 billion in Colombia behind oil, coal, coffee, and gold.
I love fresh flowers and so for Valentines Day my husband got me a beautiful bouquet. There is a really good chance that the red roses he gave me are from Colombia. Next week is my mother’s birthday so Martin and I decided to recycle my Colombian roses into a gift for her. I was also inspired by the rose to make her a special treat.
Rose Sugar Scrub
My mother is a nurse, so she washes her hands all the time! She is a big fan of scrubs since they help heal her hands when they get too dry from all the washing. She also loves spring so Martin and I got to work…
You will need…
- 1 1/2 cups sugar
- 1-2 dried roses
- orange essential oil
- lemon essential oil
- 1/2 cup olive oil
Place the sugar and rose petals into a food processor- 1 1/2 roses worked great for me but it will depend on the size of your roses.
Pulse till it resembles fine bread crumbs.
Transfer it to a bowl and add the olive oil and 10 drops each of orange and lemon- mixed with the rose it smells like spring!
Stir to combine.
Transfer to a sealable jar.
To use it, wash your hands, then scoop a walnut size into your wet hands and rub the scrub all over for 30 seconds or so, rinse and enjoy soft hands 🙂
Gluten Free Rose Cookies
My mother has a high sensitivity to gluten and has been gluten free for over a decade. It was really hard in the beginning to find good recipes so I’ve been trained to always be on the look out. Since Martin was diagnosed with an extreme nut allergy it got even harder since we can’t use almond flour or coconut anything.
- 1/2 cup softened butter (1 stick or 100 g)
- 90 g powdered sugar
- 1 tsp vanilla extract
- 1 Tbs cornstarch
- 1/4 tsp salt
- 1 1/2 cups rice flour (240 g)
- 1 Tbs water or more as needed (I used 5 Tbs)
- red and pink food coloring
Cream together the flour and butter.
Add the vanilla, salt and cornstarch. Stir to combine.
Finally add the rice flour in two batches, fully combine. If the mixture is too dry add 1 Tbs of water at a time till soft but still holds it shape.
Split the dough into two bowls and add red color to one and pink to the other. Knead to fully incorporate the color.
Shape into disks, cover with plastic wrap and refrigerate for at least an hour.
Roll out the dough, dusting the surface with rice flour. Cut out as many 2 1/2 inch circles of each color as you can.
Place 3 pink circles on the work surface overlapping them slightly, followed by 2 red. Roll up a small red sausage shape and place that at the end of the last red circle- this will be the middle of the flour.
Slowly roll up the circles, applying slight pressure to help the layers stick together. Once rolled, cut them in half so that you have two roses.
Place each rose in a mini muffin tin and bake at 350℉/ 170℃ for 30 minutes. They will be crunchy on the outside and chewy in the middle.
Allow them to cool some in the tin before removing them. Let them cool to room temperature on a rack.
Store in an air tight container for up to 2 weeks, if they make it that long 😉