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
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.
Sift the flours into the mixture and mix it until it all comes together.
On a well floured surface or a parchment dusted with flour, roll out the dough ( I made mine about 1/4th inch).
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.
Cover the dough with another parchment and give it a gentle roll, to help the flowers stick.
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.
Place the dough on a baking sheet lined with parchment. Freeze the sheet for an hour or chill overnight in the refrigerator.
Preheat the oven to 305F or 180C. Place the baking sheet in the middle rack, line another sheet of parchment over the cookies.
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.
Enjoy!