Cacao Rose Tea Cakes
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Time to read 3 min
Rose-pink tea cakes perfect for a princess
These soft, aromatic bites bring you back to tea-time with grandma.
Perfect for afternoon tea or as a sophisticated dessert, these tea cakes bridge the gap between cookie and cake with their tender, melt-in-your-mouth texture.
What you'll love about this recipe:
- Fond memories of tea-time and dress-up
- Natural ingredients that make all the difference in flavor
- Make-ahead friendly dough that freezes beautifully for another day
- Sweetness that wins picky-eaters with no added sugar
Making Cacao Rose Tea Cakes
Natural cacao provides the underlying savoury base while rose water extract adds delicate floral notes that complement rather than overpower the chocolate flavour. Matches tea wonderfully.
"We're always looking for new recipes that compliment natural cocoa flavors that bring a brightness to match the depth. This recipe stood out as a winner for its balance, subtle sweetness and delicacy."
Recipe details
10 minutes
10 minutes
6
Cookies
Dominican
Ingredients
- 1¾ cups granulated sugar
- 1 cup butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rose water (or ½ teaspoon rose extract)
- 1 teaspoon Natural Cocoa Powder
- 3 level cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 drops red food coloring
Instructions
- Prepare: Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Mix dry ingredients: Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl.
- Cream butter and sugars: Beat softened butter with sugar until light and fluffy, about 3 minutes.
- Add wet ingredients: Beat in egg, rose water and vanilla extract until well combined. Add two drops food coloring.
- Combine to mix: Gradually add dry ingredients to wet ingredients folding.
- Knead and chill: turn the dough onto a lightly floured surface, knead gently until it comes together, then wrap and refrigerate for 30 minutes.
- Roll, shape and bake: Roll dough onto floured surface, cut into shapes. Lay 2 inches apart on lined baking sheets and bake for 8-12 minutes watching carefully as edges turn golden.
- Cool: Let cool on baking sheet for 5 minutes before transferring to wire rack.
Why choose natural cocoa over alkalized
Here are three key reasons why natural cocoa powder is often preferred over alkalized (Dutch-processed) cocoa powder:
- Superior flavour depth: Natural cocoa powder delivers complex taste notes
- Consistent results: Professional-grade ingredients mean reliable baking
- Ethical sourcing: Support fair-trade farming practices with every purchase
- Versatile applications: Perfect for cakes, cookies, and specialty desserts
Learn about the choice behind natural vs. alkalized cocoa powder.
Used in this recipe
Natural Cocoa Spotlight:
Our single-origin Tanzanian cocoa powder delivers rich, complex flavours without the bitter edge found in many commercial powders. This natural cocoa powder maintains the authentic taste profile that makes these tea cakes extraordinary—providing deep chocolate notes that enhance rather than compete with the delicate rose aroma.
Meet the author : Kyle, owner of Soul Chocolate
I started Soul Chocolate in 2017 with my partner, Katie. We knew we needed to create chocolate responsibly using ethically-sourced ingredients from international farmers we trust. I still make chocolate everyday, get creative with new recipe development, manage sourcing with our favorite partners, and help our staff with day-to-day operations. My focus is on quality, traceability, and showing people what real chocolate should taste like. Join us for a chocolate making workshop with your friends, team, or family and get a new appreciation for craft quality chocolate.
Frequently Asked Questions
Can I use rose petals instead of rose water?
Dried rose petals work best as they won't add excess moisture to the dough. If using fresh petals, pat them completely dry first and reduce the milk slightly.
Can I make these rose tea cakes gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different but still delicious.
Can I change the color of the pink tea cakes?
Yes, but experiment on a small batch first! Baking changes the colour from the raw dough, too, so you have to be precise in your use of food coloring. Natural food colors often require an extra drop over artificial colors.
Where can I get chocolate with flaked salt?
You can buy flaked salt bars online at our store and ship anywhere in Canada & US.
