Rose Petal Shortbread Recipe

I have chosen to make rose petal shortbread because I have a slight obsession with all things rose at the moment, the smell, the taste, the look. And prior to making these I had been to see my Nan who was burning the cutest rose candle, it smelled absolutely delicious. It's funny, because I've never really been fond of rose until now. In fact I found it quite sickening. Rose and Lavender were probably my two least favourite fragrances and now I really do like both, rose a little more.

This is a deliciously, simple recipe by Laura Scott of 'How to cook good food'. I have always wanted to make shortbread but I remember a year or so ago watching Kirsty Allsop's tv series and the method seemed so technical. In all fairness she was entering some kind of competition and was being taught by some kind of shortbread enthusiast.

This particular recipe is quite simple and the method is easy. I am sure there is some perfect way to making these biscuits however we'll keep it simple and darling and we'll have fun with it. Even if you aren't a fan of rose, I know some people can find it too fragrant, you can tone it down by using less essence and if I'm being honest the rose flavour works really well the buttery, sugary taste of these biscuits. So do give it a go I'm absolutely positive you'll like it. I went rose crazy after making these and enjoyed mine with a cup of Rose Earl Grey tea the flavours work equally as well with Rose Pu-Erh tea (you'll be able to find reviews of both teas by clicking the tea link on the menu bar.)

Dried rose petals can be bought online from a trusted website for example a whole foods store. A lot of people do grow and use their own flowers in baking, I have done and will continue to. However homegrown rose petals can be hard to find in the middle of winter so for this recipe I stuck to sourcing them from a specialist. I have also used a few dried petals and buds from my Rose Pu-Erh tea jar.

Enjoy x

 Ingredients

175g plain flour
125g butter, at room temperature
2 tsp dried organic rose petals, finely chopped

1 tsp rosewater (optional)
50g caster sugar (Plus extra for sprinkling)

Method

- Preheat oven to 160C/325F/gas mark 3, grease a baking tray and line with parchment.

- Place the flour, chopped-up butter, rose petals, rosewater (if using) and sugar in a bowl and mix it together with your hands until the mixture begins to form a ball of dough, alternatively you can use a dough hook on a medium speed until mixed together, however still make use of your hands for combining the mixture into a dough.

- Roll out the dough on a lightly dusted surface and cut out your desired shapes, this can be done free-hand or with a cookie cutter. I used a medium sized heart-shaped and round cutters. Once done, place onto your lined baking tray and sprinkle with lots of caster sugar.

- Bake for 15 minutes, then turn up the oven to gas mark 6 and cook for another 5 minutes to give  a lovely golden-brown colour.

- Once removed from the oven sprinkle with more sugar and leave to cool for ten minutes.

- Transfer biscuits onto a plate or wire cooling rack and leave to cool. (We ate a fair few with a cup of tea while they were still warm.)