Unless you have a heart made of coal you will adore these simple shortbread nibbles. They will leave crumbs, be sure to cover your trail. If you like, try making these with lilac blooms. I prepared my batch in a fluted tart pan but you can do so much with the dough.
rose petal shortbread
Prep time
Cook time
Total time
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.
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