Rose petal shortbread

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From the moment I saw a large jar of dark pink rose petals on the counter of my local delicatessen, I’ve wanted to cook with them.

I decided Rose Petals would taste nice in shortbread.

Awia’s Rose-flavoured Shortbread Biscuits
(Makes 24 cookies)

2 tablespoons of dried Rose petals*
4 teaspoons rosewater* & 1 teaspoon water
115 g (4 oz) unsalted butter, diced, at room temperature
10 g (half oz) coconut sugar
45 g (1 ½ oz) caster sugar
180g (6 oz) plain flour, sifted
Baking paper to line cookie tray
(*available from Middle Eastern and select delicatessens)

Preheat your oven to 160 o C (3250F)

Put half the quantity of rose petals into a cup, and using a small pair of scissors, snip into finer pieces. Mix in the remaining petals, and pour the rosewater-water mixture over and stir through. Leave to sit for half an hour until the petals have absorbed all the rosewater and are soft.

In a medium sized bowl cream the butter and coconut and caster sugars until smooth. It’s a small quantity of dough to work with, so I find it easier to just use a knife and wooden spoon to cut the butter into the sugar and beat together. Then mix the rose petals through using a fork.

Gradually work the flour into the dough mix. Then roll the dough into a ball in your hands, and place onto a floured board. Rather than using a rolling pin, I use the heel of my hand and work from the centre outwards, flattening out the dough until it is 0.5 cm (1/4 inch) thick.

Line a baking sheet with baking paper and rub with butter.
Use a 5cm (2 in) round cutter to cut out the cookie shapes, and a butter knife to gently lift them off the board and onto a baking tray. You can snip off any over-hanging petals, or leave them on for a more rustic effect.
Carefully place the cookies onto the baking sheet and cook for 15-20 minutes or until the shortbread biscuits are just changing colour, don’t overcook them. Cool the biscuits on a wire rack then store in an air-tight cake tin.

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