Rose petal shortbread
1 hour 28 min
These biscuits feature both rosewater and dried rose petals for delicate rose flavour and pretty pink flecks in each bite.
1 person made this
Ingredients
Serves: 60
- 170g butter, softened
- 175g caster sugar
- 2 eggs
- 1/2 teaspoon rosewater
- 1 1/2 tablespoons crushed dried rose petals
- 310g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
Method
Prep:20min ›
Cook:8min ›
Extra time:1hr chilling ›
Ready in:1hr28min
- In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs and rosewater. Stir in the rose petals, then the flour, baking powder and salt. Cover, and chill dough for at least 1 hour (or overnight).
- Preheat oven to 200 C / Gas 6. Line baking tray with baking parchment.
- Roll out dough on floured surface to about 5mm thick. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place biscuits 2.5cm apart on baking tray.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(0)
Reviews in English (0)
Write a review
Click on stars to rate