Rosewater shortbread, don’t you wonder what taking a bite of rose flavoured buttery treats feels like 😀 . This is a rosewater shortbread topped with edible flowers. I have been seeing these edible flowers sneak into the sneak like nobody’s business. Over the summer, I managed to grow my own Pansy, Chamomile, Blue Corn Flower (Bachelor’s Buttons) and a bunch of herbs including lemon verbena. My word that lemon Verbena, thats a story for another time!
Anywho coming back to our rose shortbread with edible flowers. Imagine finding a bunch of pretty little things in your stocking? wouldn’t you like it? I know I would, obviously with other goodies muhahaha! . All you need is a batch of these rose shortbreads in a pretty packaging. You need to make very little effort considering how pretty they are! All in all, this is a perfect thing for presents or just for you to munch on.
Rosewater Shortbread
Rosewater shortbread with edible flowers and freeze dried raspberries
Ingredients
Rosewater Shortbread
- 120 gm All purpose flour 1 cup + extra for dusting and rolling
- 115 gm Butter 1 stick
- 30 gm Rice flour 2 tbsp
- 90 gm Caster Sugar 1/2 cup + 2 tbsp for sprinkling
- 1 tsp rose water
- 1 tsp Blue Cornflower
- 1 tbsp Freeze dried rasberries
- 1 tsp Rose petals
- 10 pansy flowers
Instructions
Rosewater Shortbread
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Add butter and caster sugar, in a bowl of the stand mixer fitted with paddle attachment. Cream the butter and sugar until light, fluffy and pale. Add the rose water and beat for a few seconds.
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Sift the flours into the mixture and mix it until it all comes together.
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On a well floured surface or a parchment dusted with flour, roll out the dough ( I made mine about 1/4th inch).
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Sprinkle the blue corn flowers, crushed rose petals and press the pansy flowers down. Sprinkle crushed bits of freeze dried raspberries, its optional but its gives a nice pop of flavour.
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Cover the dough with another parchment and give it a gentle roll, to help the flowers stick.
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I used circle cutter of 2". You can either cut them out without chilling or chill the dough for 15 minutes, makes it easier to handle the dough.
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Place the dough on a baking sheet lined with parchment. Freeze the sheet for an hour or chill overnight in the refrigerator.
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Preheat the oven to 305F or 180C. Place the baking sheet in the middle rack, line another sheet of parchment over the cookies.
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Bake for 10 -12 minutes. Remove the baking sheet from the oven and chill the cookies on a cooling rack. Sprinkle some caster sugar over the cookies.
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Enjoy!
Happy holidays and happy baking
xx
