Rosewater Shortbread
2nd February 2012

Rosewater Shortbread

By Lauren Photography by Adam
 

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!

Ingredients

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

    Method

    • --
    • 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.
       

      COMMENTS

      1. Svet

        Perfect dessert for Valentine´s Day!

      2. Lauren

        Thanks Svet – it would look beautiful tied up with pink ribbon for your loved one :)

      3. Robyn

        Question…Is corn flour the same thing as cornstarch here in the USA?

      4. Lauren

        Hi Robyn,

        Yes, cornflour is also known as cornstarch in the USA. Happy Baking!

      5. Sofía

        Lovely photos, and also rose water in those cookies! I’ll definitely try them, it’s being really cold here in Spain and shortbread is great with a cup of hot cocoa!
        http://www.funfoodiefun.blogspot.com

      6. Lauren

        Thanks Sofia! I see that Europe is experiencing a very harsh cold snap – I hope you are keeping wrapped up warm! Hot cocoa and fresh shortbread sounds like a great idea. Happy baking :)

      7. Genevieve

        I just have to say that I LOVE the styling of this post and the shortbread was soo yummy!

      8. Lauren

        Thanks Genevieve, glad you liked them! We had lots of fun styling the shoot; one of our engineers even brought in some of his finest china for us to use!

       

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