Rose Shortbread
Divine accompaniment to your evening cup of tea
Equipment
- 1 Food processor Optional! You can use a bowl and a fork instead
- 2 Paper baking sheets You can of course use silicone alternative
Ingredients
- 340 g Flour
- 100 g Sugar
- 227 g Salted butter
- 1-2 drops Rose essential oil optional
- 1 tbsp Rose petals
For decorating
- 2 tbsp Sugar
- 1-2 tbsp Crushed rose petals
Instructions
- Turn on the oven and leave to reach the heat of 170 degrees.
- Combine the sugar and butter. It is easier to do this in a food processor. Use the pulse function as you want the ingredients to mix not completely cream. This can of course also be done with a fork. If you are using rose essential oil add it at this stage, 1 drop is sufficient (do not overdo essential oils as they are very concentrated.100 g Sugar, 227 g Salted butter, 1-2 drops Rose essential oil
- Continue to add the flour and combine well.340 g Flour
- Lastly add the rose petals to evenly be dispersed throughout the dough.1 tbsp Rose petals
- Divide the dough into two lumps. roll each piece into a 25cm roll.
- Combine sugar and rose petals. You can do this in the food processor.2 tbsp Sugar, 1-2 tbsp Crushed rose petals
- Pour the rose and sugar mixture onto a sheet of baking paper. Roll the dough rolls in the mixture to cover the outside.
- Slice each roll into 20 round cookies. Don't make them too thin, a little over a centimetre. Don't worry if you get less cookies. Place on a paper baking sheet, spread them out as they will expand and they will look so much better if they do not stick to each other.
- Bake for 12-15 minutes. Keep looking at the cookies as you want them golden but not burnt. Ovens may differ in their settings.
- Let cool and enjoy with a cup of night-time tea or indeed a glass of milk.