Rose Petal Shortbread
Anyone else get a random urge to bake in the wee hours of the night?
If you’ve been following along on Instagram, you probably know I’m in the midst of moving houses and am on a mission to clear out my pantry and fridge (we’re a no-waste household here!). And this is another episode of my Great Kitchen Clear Out series!
It’s also been the perfect opportunity to revisit recipes I haven’t made in a while – including these Rose Petal Shortbread biscuits I’ve been baking since my university days.
This recipe is inspired by Chef Shuna Lydon, and it’s one I’ve held onto for well over a decade now. Loved them then, still love them now. They’re buttery, crumbly, lightly sweet, and perfectly delightful with the softest floral note from the rose water and petals.
They also make such lovely gifts for your loved ones, because homemade baked goods are always a little extra special.
☝️ And pro tip: split the dough into two logs and freeze one for up to three months. This way, your next emergency biscuit craving is covered.
Try out this recipe the next time you want a little homemade treat! Check out the full recipe below.
And if you’re more of a visual learner (I know I am), you can also watch the steps here and check out the rest of my Great Kitchen Clear Out series!
THE RECIPE
MAKES ~40 SHORTBREAD
Ingredients
280g all-purpose flour
225g unsalted butter at room temp
110g sugar
½ tsp salt
2 tbsp dried rose petals
1.5 tbsp rose water
½ tsp vanilla extract
Directions
In a stand mixer fitted with a paddle attachment, cream the butter until smooth. Then add the sugar and salt, and cream a bit further just until combined.
One at a time, mix in the rose petals, vanilla extract, and rose water. At low speed, mix in the flour until the dough is uniform. It will be quite crumbly.
Form the dough into two long logs, shaping into a long rectangular block and freeze the log for at least 2 hours.*
Preheat your oven to 180˚C.
Slice the dough into ½ inch slices.
Working quickly, place the cookies on a parchment lined baking sheet, leaving ½ inch of space between them.
Bake the cookies for 15 minutes. Then rotate the sheet pan and bake for an additional 8-12 minutes, until lightly browned.
Notes
*I like to wrap it in cling film to help me shape the block! You can also roll it into a cylinder – which then gives you round shortbread, however I find it easier to cut it as rectangles especially as the log starts to soften over time.
For those in Singapore, you can get the rose water and rose petals from Mustafa Shopping Centre.