Shortbread with rose petals

    1 hour 2 min

    Please be aware that when you make this shortbread you need to look for untreated (organic) rose petals because roses are usually sprayed with lots of chemicals. If you have any of the rose flavoured sugar left over, you can use it for other desserts. I usually mix rose petals and sugar in a 1:3 weight ratio but if you prefer it at little less sweet, used the same amount of sugar and petals.

    2 people made this

    Serves: 12 

    • For the shortbread
    • 150g plain flour
    • 1 generous pinch baking powder
    • 50g caster sugar
    • 100g butter, softened
    • For the rose petal sugar
    • 50g dried rose petals
    • 150g fine sugar

    Prep:20min  ›  Cook:12min  ›  Extra time:30min chilling  ›  Ready in:1hr2min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Mix all the shortbread ingredients till smooth. Wrap in cling film and chill for 30 minutes. Roll out on a lightly floured surface to 5mm thick and cut out shapes as desired.
    3. Bake in the preheated oven till light yellow, about 12 minutes.
    4. While the shortbread is in the oven, pulse the rose petals with the sugar in the food processor. Pour the sugar on a large plate and coat the hot shortbread in sugar right after baking. Place on wire racks to cool and store in tins.

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