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.


    Greater London, England, UK
    5 people made this

    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

    Prep:20min  ›  Cook:8min  ›  Extra time:1hr chilling  ›  Ready in:1hr28min 

    1. 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).
    2. Preheat oven to 200 C / Gas 6. Line baking tray with baking parchment.
    3. 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.
    4. Bake 6 to 8 minutes in preheated oven. Cool completely.

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    Reviews in English (1)


    Sweet, floral, and delicate cookies that will make tea time bloom. I used gluten free flour. Thank you for the recipe.  -  18 Jan 2019  (Review from Allrecipes US | Canada)