To me, ‘High Tea’ conjures up images of dainty tea cups, held with pinkies extended. Delicate sips of the finest Earl Grey (loose leaf of course!) in between the twitter of polite conversation. Fresh scones with jam and cream served on the finest china. There is something very floral and ladylike about the whole experience.
Those who know me will find it amusing to imagine me being delicate or ladylike. I regularly trip over my own feet. I would most likely break the aforementioned fine china by fumbling and dropping it. And I’ll take a good strong espresso over a cup of tea any day. But – rosewater is one of my favourite flavours, and it adds a very gentle, perfumed layer to these shortbread. I felt very dainty nibbling on these – pinky extended – if only for a brief moment!
Makes approx 40 pieces
- 250g butter, softened
- ¾ cup icing sugar
- 2 tsp rosewater
- 2 cups plain flour
- ½ cup cornflour
- 2/3 cup spray-free rose petals, roughly torn
- 1. Thoroughly wash and dry rose petals.
- 2. In a large bowl, beat butter, sugar and rosewater until very light and fluffy (creamed).
- 3. Sift in flour and cornflour, and add rose petals. Stir until just combined.
- 4. Turn out onto floured bench and knead lightly until the mixture just comes together.
- 5. Using a floured rolling pin, roll out dough to roughly 1cm thick.
- 6. Use a cookie cutter to cut desired shapes. Transfer to lined baking trays. Refrigerate for at least 30 minutes.
- 7. Preheat oven to 160ºC on Bake
- 8. Bake for 20 – 25 minutes, until lightly golden. The time will depend on the size and shape of your shortbread – check them regularly and once they start to colour, remove from the oven.
- 9. Cool on baking trays. Dust with icing sugar to serve.
- Store in an airtight container.