I prepared this recipe in a fluted tart pan with a removable bottom. Experiment, if you like with several smaller tart pans or a pie dish. If you try a pie dish line the bottom with a parchment paper disc. Bake in a square pan and cut into any shape you like (fingers, diamonds or square), before they cool.
: phoebe's pure food
: dessert, baking with flowers, vegan
Serves: 16
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
¾ cup confectioners sugar
1 teaspoon rosewater
½ teaspoon lemon juice
2 cups all-purpose, whole wheat white or spelt flour
½ teaspoon sea salt
3 tablespoons dried rose petals
2 tablespoons granulated sugar to garnish
3 tablespoons dried rose petals, to garnish
Instructions
Cream the butter and confectioners sugar using a paddle attachment in a stand mixer. Add the rosewater and lemon juice.
Incorporate the flour and salt, adding the rose petals last.
Press into a 10-inch, removable bottom tart pan. Using a fork gently prick the surface. Refrigerate for 15 minutes.
Preheat oven to 325 degrees. Bake for 35-45 minutes, until lightly golden.
Sprinkle with sugar and allow to cool.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/rose-petal-shortbread/