Rose-scented shortbread
- Makes 8 pieces
- Ready in 40 minutes
Ingredients:
- 150g butter at room temperature
- 85g castor sugar, plus extra to dust
- 1tsp vanilla extract
- ¼tsp rosewater
- 225g flour
- 1tbsp crystallised rose petals, crushed
1.
Heat the
oven to 180°C. Lightly
butter a 32cm, fluted loose-based tart tin. In a large bowl, using an electric
hand whisk, beat the butter and sugar until fluffy and pale, add the vanilla, rosewater and flour and
whisk slowly to combine. Press into the tin, smoothing the surface. Using a
fork, make a circular pattern around the edge, then prick the surface a little to
stop the shortbread rising.
Dust with sugar.
Dust with sugar.
2.
Bake for
25-30 minutes until pale golden and crisp. While warm, score into 8 triangles,
not cutting all the way through. Cool, scatter over the rose petals.
Break into triangles to serve.
Break into triangles to serve.
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