My version of « biscuits roses de Reims » – crunchy cookies…

My version of « biscuits roses de Reims » – crunchy cookies made for dipping. Originally baked – 400 years ago – to be dipped in champagne, when champagne was sweeter, and now served alongside coffee, tea or hot chocolate. They’re easy to make- fun to make, too. Story and recipe are part of my “On Dessert” column for @nytmag @nytfood @nytimes – link in profile
#cookies #homebaking #homebaked #frenchpastry #champagne #tradition #heritagefood photograph by @gentlandhyers styling by @maggie_ruggiero

Dorie Greenspan

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