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- Dish type
- Biscuits and cookies
These biscuits feature both rosewater and dried rose petals for delicate rose flavour and pretty pink flecks in each bite.
Greater London, England, UK
5 people made this
- 170g butter, softened
- 175g caster sugar
- 2 eggs
- 1/2 teaspoon rosewater
- 1 1/2 tablespoons crushed dried rose petals
- 310g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
MethodPrep:20min ›Cook:8min ›Extra time:1hr chilling › Ready in:1hr28min
- In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs and rosewater. Stir in the rose petals, then the flour, baking powder and salt. Cover, and chill dough for at least 1 hour (or overnight).
- Preheat oven to 200 C / Gas 6. Line baking tray with baking parchment.
- Roll out dough on floured surface to about 5mm thick. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place biscuits 2.5cm apart on baking tray.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
by Buckwheat Queen
Sweet, floral, and delicate cookies that will make tea time bloom. I used gluten free flour. Thank you for the recipe.-18 Jan 2019
Rose Petal Shortbread
Having been very taken with my little bottle of Rose extract, I can now safely say I am hooked on all things floral when it comes to baking. I think it’s the smell that draws me in and the taste is somehow quite exotic. It is definitely a case of being subtle with your flavourings though, because what can taste heady and aromatic could quite easily turn into eating your way through a bottle of Yardley’s finest eau de toilette!
But, I have used my extract so much recently that I wanted to get myself some real rose petals to see how they compare. Now, my first ever flat was in Notting Hill (no, I am not loaded, was a shared ownership but still a good find) and I used to love nothing more than a wander down to my favourite street, Blenheim Crescent, to go and browse at Books for Cooks. This would be followed by a trip to The Spice Shop.
I knew this was where I wanted to get my petals from and it is still one of my favourite shops to this day. Trouble is, I am not a 5 minute walk away. If only I was (sniff,sniff). Well you guessed it, I just ordered my petals online.
Rose Petal and Vanilla Bean Shortbread
These rose petal&ndashflecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Chef Shuna Lydon says, &ldquoShortbread keeps for two weeks in a tightly sealed container lined with parchment paper, at room temperature. But I prefer to eat mine fresh from the oven, warm, with strong black milky tea.&rdquo
- 1 cup unsalted butter at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons dried rose petals
- 1/2 teaspoon vanilla extract
- 1/4 vanilla bean, scraped
- 2 cups all-purpose flour
- Demerara sugar (optional)
In a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and salt and cream a bit further, just until combined.
Mix in the rose petals, vanilla extract, and vanilla bean seeds one at a time. At low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
On a lightly floured surface, roll the dough to a thickness of about half an inch. Layer it between 2 pieces of parchment. Alternatively, roll the dough into a log and roll the log in demerara sugar. Freeze the sheet or log for at least 30 minutes.
Remove the sheet of dough and use a cookie cutter to cut out cookies. If using a log, slice it into 1/2-inch slices. Working quickly, place the cookies on a parchment-lined baking sheet, leaving about a half inch of space between them.
Bake the cookies for 15 minutes. Rotate the sheet pans and bake for an additional 8 to 12 minutes, until evenly golden brown.
Rose petal shortbread recipe - Recipes
I seemed to be baking a lot of cookies these days. I find that I'm constantly looking for something crunchy or crispy whether savoury or sweet to munch on, so I guess cookies satisfy the cravings other than chips :p
Saw this recipe on the May 2013 issue of Food & Travel and decided to give it a try since I do have a bottle of Nissey Massay Rose Extract sitting in the fridge from a previous cupcake bake.
For the rose petals, initially I bought a pack of dried rose buds from a chinese herbal provision shop but I find the aroma a little weird. Those found in Chinese herbal shops is typically used for soups. In the end, I bought a bottle of gourmet dried edible rose petals which is very costly. It's only much later that I manage to find rose petal tea at a much affordable price.
The baking process was fairly straightforward, the dough was a little wet so it was essential to first roll the dough into individual logs and then freeze the logs for ease of cutting. That said, the cookie will still spread a little during baking. The aroma of the rose was intoxicating and my entire house was filled with the lovely scent. Texture of the cookie was light and brittle, like that of shortbread and I love the distinct taste of rose.
The dough keeps well in the freezer so it's possible to make a big batch and freeze the dough for smaller batch baking. And the cookies keep quite well in airtight container. I have a tub (reduced to a few pieces) for almost 2 weeks now and they are still good.
- 185g plain flour
- 1/4 tsp baking powder
- 75g icing sugar
- 1/2 lemon, zest
- 1 tbsp dried edible rose petals, tear into tiny pieces
- 175g unsalted butter, slightly softened but still cold, cut into cubes
- 1 tsp rose extract
- Preheat oven to 170 degree Celsius. Line baking tray with baking paper or Silpat.
- Sift flour and baking powder together 2 times. Then sift in the icing sugar and mix well.
- Add lemon zest and rose petals. Mix well.
- Add butter cubes and rub into flour mixture (using hands or spatula). Add rose extract and mix till dough forms. The dough will be malleable and slightly wet texture.
- Divide the dough into 3 portions. Place each portion on a freezer bag, roll into 3-cm diameter logs, wrap around using the freezer bag and freeze for minimum 30 mins.
- Unwrap chilled logs and cut into 0.5cm slices. Arrange on lined baking tray and place 2 cm apart as the dough will spread a little.
- Bake for 10-12 mins, or until shortbread is browned. Watch closely from the 10th minute onwards.
- Leave shortbread to cool completely before keeping in airtight container.
There's an optional step in the recipe. Place dried rose buds in boiling water and seep for 30 mins, let cool completely before using. Discard rose buds. After cutting the dough into discs and before sending to bake, dip each disc into the rose water, and sprinkle some coarse sugar onto the cookie surface.
I tried making a few cookies with the optional step and found it to be redundant. The rose water didn't make much difference as the cookie was already very fragrant (probably coz I used rose extract). The coarse sugar made the cookie top crunchy but it also made the sugar much sweeter which I didn't want.
Glazed Rose Petal Shortbread
Preheat oven to 300°F. Mist 9-inch fluted round tart pan with removable bottom with cooking spray line bottom with parchment paper.
In food processor, combine both flours, sugar and salt. Pulse until combined. Add butter pulse until dough is crumbly and starts to clump together, about 1 minute.
Transfer to prepared pan. Press flat to even thickness refrigerate for 15 minutes.
Using paring knife, score into 14 wedges. Using fork, prick each wedge twice. Bake until firm and light golden brown, 55 to 60 minutes. Cut through score lines. Let cool completely in pan on rack. Transfer to rack.
Rosewater Glaze In bowl, whisk together icing sugar, rosewater and 1½ tbsp water until smooth, adding an additional ¼ tsp water as needed to reach desired consistency. Dip toothpick into food colouring then into glaze stir until combined. Repeat, if needed, to tint glaze pale pink.
Using spoon, drizzle glaze individually over shortbread, spreading to edges with knife sprinkle rose petals over glaze. Let stand until set, about 1 hour.
Test Kitchen Tip: For three shades of pink, divide the tinted glaze into three small bowls. Add ½ drop food colouring to the first bowl and 2 drops to the second bowl, stirring each to combine. The third bowl will remain as is and be the lightest pink. Use each shade to glaze about one third of the shortbread slices.
Rose Cardamom Pistachio Shortbread
Published: May 3, 2019 · Modified: Mar 19, 2021 ·by Swathi .
Rose Cardamom Pistachio Shortbread which is floral and delicate, laced with salty and peppery pistachios, aromatic cardamom and edible fragrant rose petals. This shortbread has both rose petals and rose water. With a thin of rose petal icing on the top.
Best part is that after baking they are cooled and spread with thin layer of rose petal icing on the top. Yum all the way and looks good. This recipe is adapted from Sister Pie The recipes and stories of a Big-Hearted Bakery in Detroit cook book by Lisa Ludwinski. She runs a bakery in Detroit, hence I decided to check out this book. I fell in love with book there are lot recipes I bookmarked to try it. This book has lots pies and cookies, and some salad recipes. I have already tried 3 recipes from this book.
Rose Tea Shortbread
I love shortbread and I love tea. So why not combine the two? I found the combination of this buttery biscuit with the scent of roses irresistible. My favorite rose tea does not consist of roses alone. Next to rose it also has the perfume of bergamot, lavender and vanilla. It is called Eden rose and is sold by Betjeman & Barton tea merchants. They can be found in Paris since 1919, but luckily for me also in The Hague here in Holland. It’s always a festive occasion to visit their store and put my nose in the big tea caddies and choose from the many black, green, white and perfumed teas*. Of course this shortbread has to be eaten with a freshly brewed cup of loose leaf (rose) tea!
Shortbread can be made in many ways and I have seen many different recipes. Usually the ratio flour, butter, sugar is 3-2-1. I use just a little extra butter, it works very well in this recipe. Make sure the butter is fresh!
Combining the cookie dough ingredients with our Danish dough whisk.
Ingredients for the Rose Tea Shortbread
210 g butter in small cubes
300 g pastry flour / French type 45 flour
2 teaspoons rose tea, finely ground
vanilla sugar for dusting
The ground tea gets added to the sugar…mmm love that smell!
Making the shortbread
Sift flour and salt in a bowl. Add the cubes of butter and rub it in. Grind the tea leaves with the aid of a pestle and mortar. Add the ground tea to the sugar and stir to mix them well. Add the sugar/tea mixture to the flour and butter. Bring everything together quickly and make sure not to overwork your dough so the texture of the shortbread will be nice and crumbly (an old meaning of the word short!). You can now wrap your dough in clingfilm and leave it in the fridge to rest for at least 30 minutes to give the ingredients the chance ‘to get to know each other’ before you introduce them to the hot furnace. You can also roll it out and make your favorite cookie shapes first and then leave it to cool in the fridge for 30 minutes. This way the cookies will hold their shape better. You can also do both, see what works for you.
Preheat your oven to 160ºC / 320ºF (conventional oven, no hot air). Shape the shortbread any way you want to, but make sure they are at least 3-4 mm thick for the right texture.
A good method is pressing the dough in a round tin, pricking holes in the dough with a fork and lightly scoring it with a knife to indicate wedges that are easily separated later. After baking you cut the shortbread wedges along the indicated lines and leave them to cool in the tin.
Bake on the middle shelf of your oven for about 20 minutes (depending on the way your oven works of course) until they are pale golden. Keep a close eye on them. The whole point of this shortbread is to bake it just right, over baking will give them a less delicate, even slightly bitter taste. Cool on a wire rack. Dust the shortbread with (home made) vanilla sugar.
*PS: My absolute favorite tea at the moment is Noce de thé, consisting of Chinese white tea with water lily, yuzu and….roses. And then there is Dragon Noir, White Monkey, Margaret’s Hope Darjeeling. Paring the right tea with home baked goods is an absolute delight!
Double chocolate ginger shortbread fingers:
Add 1 tablespoon cocoa and 2 tablespoons finely chopped crystallised ginger to one lot of dough. Roll out onto floured parchment and cut into rectangles. Bake for 20-25 minutes until done and then cool. Melt 100g of dark chocolate and spoon over the cookies as shown. Then add 1 tablespoon finely chopped pistachios.
Wild Food Mary
It’s June and wow it’s actually summer. Today I picked my first batch of the heavenly scented Rosa Rugosa full of fragrance on this beautiful sunny day.Pick your petals somewhere clean and free from spray.
As write one half of petals are infusing, ready for making delicate rose petal jelly while the other half have been baked into shortbread, Yum yum, so simple, so lovely. Use your favourite shortbread recipe, adding a generous hand full of chopped fresh petals, or try this one.I rolled the dough thin between two sheets of parchment, you can then cut pretty shapes before baking or bake in one piece and cut up while still warm from oven.Don’t wolf these down, they require a restrained approach, allow to melt in the mouth, relax and imagine you’re a pampered Persian Princess, works for me!
Rose petal Butter Biscuit,
Heat oven to 175 degree centigrade.
2 handsfull of petals chopped,
Rub the flour sugar and butter together in a bowl, when they begin to come together add rose petals and work through the mix.
Flatten the mixture onto a parchment lined tin or circular cake tin, sprinkle with caster sugar and bake for about 20 mins till golden, keep eye so as not to over cook and spoil the flavour they should be light golden.
Cool and cut up while still warm, enjoy as is or try with first strawberries or good Vanilla ice-cream.
Use real butter
Recipe: pistachio rose shortbread cookies
This year, our town of Nederland decided to have a giant picnic instead of the annual Fourth of July fireworks. So we decided to get to Crested Butte a week ahead of my wildflower shoot to catch their fireworks. My parents came along to visit us as they’ve never been to the town and they wanted to see our new place. They are terrible at hiding their emotions, so I was rather pleased when they kept exclaiming how much they love the house, how much they love Crested Butte, and how much they are enjoying themselves. Sadly, it looks like the fire bans across Colorado counties caught up to us here too. The usual fireworks at the base of the mountain were canceled. But it’s okay, because the flowers are quite good already.
Wild roses are also peaking in the mountains and several bushes were gracing our yard with an incredible fragrance last week. I happened to be researching a recipe for a rose shortbread when a light bulb went off in my head. Recipes that call for rose petals always instruct you to source organic unsprayed roses. That’s because you don’t really want all of those chemicals in your food. The wild roses in my yard are chemical free and the flavor is more intense than any commercial rose.
my wild roses
My pal, Wendy, told me that roses have cooling properties. That makes them particularly wonderful in summer. However, I also love the floral essence that roses impart to food. Ever since I bought that bottle of rosewater, I’ve been looking for other things to make with it. I found a lovely recipe on Julia Usher’s site. She offers an alternative to rosewater, which is to infuse the sugars and butter with rose petals. I met her halfway and infused the sugars, but still used the rosewater.
a cup of wild roses, granulated sugar, confectioner’s sugar
half cup of rose petals in each bowl of sugar
I let my sugars sit for two days with the rose petals. Julia instructs you to sift the petals and lumps of sugar out, but I left the petals in partly for flavor and partly for novelty. It makes the cookie look a little more like potpourri. I like that.
skinned pistachios, rose confectioner’s sugar, rose sugar, flour, butter, salt, rosewater
process the nuts, flour, and salt together
it should resemble coarse crumbs
You don’t have to use rose-infused sugars. I think it’s perfectly fine to just use the rosewater and the cookies will turn out fine. Aside from infusing the sugars ahead of time (if that’s what you decide to do) the only other step that may take time is skinning the pistachios. I happened to have skinned pistachios on hand from a previous recipe, but it’s a relatively simple process of blanching the nuts in boiling water for 3-4 minutes, draining the nuts, and then slipping the pistachios out of the skins. Simple, but time-consuming.
beat the butter and sugars together
gradually add the pistachio flour
I was short on time when I made these cookies, so instead of placing the disk of dough into the refrigerator for a few hours, I popped it into the freezer for an hour. If you choose the freezer method, be warned that you will have to let it thaw a good 15-20 minutes before you can even think about rolling the dough out. And use flour to dust your work surface and the dough, as it gets pretty sticky as it warms.
wrapping the dough in plastic wrap before chilling it
rolling out the dough to 1/4-inch thickness
Use whatever cookie shape you like. I thought hearts were appropriate here because I was shipping some to a friend and taking the rest to my mom. I’m not big on “pretty”, but I think these cookies are pretty with their flecks of rose petals and pistachio nuts. Set them out on a cookie sheet and sprinkle with sugar if you don’t plan to ice them, then bake to a golden brown.
a little sugar on top
These cookies are quite well-behaved. They don’t spread too much in the oven and I found the dough pretty easy to work with. The combination of pistachio and rose is perfectly suited to a cup of tea, and I didn’t find the inclusion of rose petals distracting at all. In fact, I think it adds a really nice touch to the whole thing.
this cookie has “mom” written all over it
Pistachio Rose Shortbread Cookies
from Julia Usher
1/4 cup granulated sugar
1/4 cup confectioner’s sugar
1 cup organic, unsprayed rose petals or wild rose petals (optional)
2 cups flour
1/2 cup pistachios (shelled, peeled) or almond slivers
1/2 tsp salt
1 cup butter, unsalted and softened
1 tsp rosewater
2 tbsps sugar for sanding
If infusing sugars with rose petals: Place 1/2 cup of rose petals with the 1/4 cup of granulated sugar in an airtight container for 1-2 days. Do the same with the confectioner’s sugar.
Combine the flour, pistachios, and salt in a food processor fitted with a metal blade. Pulse until the mixture resembles coarse crumbs (don’t turn it into a paste). Place the butter and sugars (rose sugars if using) in a bowl and beat until fluffy (about a minute). Gradually add the flour mixture to the butter mixture, mixing until the flour is just incorporated. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 1-2 hours until firm. Preheat the oven to 300°F. Roll the dough out on a lightly floured work surface to 1/4-inch thickness. Cut the dough with a cookie cutter. Re-roll the scraps until the dough is used up. Place the cookies on a parchment-lined baking sheet about 1/2 to 3/4 inch apart. Sprinkle remaining 2 tablespoons of sugar over the cookies. Bake for 20-25 minutes or until the cookies are lightly browned. Makes about 30 3-inch heart-shaped cookies.
more goodness from the use real butter archives
10 nibbles at “flowers instead of fireworks”
Beautiful flowers. And I’m always looking for new ways to use my rosewater, so I appreciate your testing & sharing of the recipes!
Such a delicate and pretty cookie…love your pictures of the wildflowers. Beautiful colors!
Ooooh….these cookies look lovely! Jen,
I am one for PRETTY, HEARTS and especially, ROSES! (Would love to smell your wild roses someday.) Another way to use rosewater, when you’re feeling indulgent, is a teaspoon in a glass of champagne. You can use non-alcoholic choices for everyday occasions or use if you can find it ‘Vignette’ wine country soda (non-alcoholic) – California Brut. The rosewater infused concoction was a rousing success at an intro essential oils class I taught in early May.
I so have to try this recipe…I truly love pistachios…
How very lovely! Thank you :)
Very pretty, and girlie.
Looking forward to your wildflower posts!
Do you have any idea of the rose varietal? Looking to make my own rose water (atasteofberuit) has a recipe. I’m hoping to grow the Damascus variety
These are so adorable! I love them! Glad you were able to enjoy the 4th in CB even without the fireworks. This is the first summer in a few years that we haven’t gone to Crested Butte in the summer. Hoping I can make up for that with a fall visit… Thanks for the lovely post! :)
Cynthe – that sounds amazing. I’ll have to try it some time. Thanks!!
Rocky Mountain Woman – I do too. I think they are the bees knees.
jill – they’ll be coming along soon!
marissa – No idea other than these are the typical wild roses you find around the mountains and plains in Colorado. I just checked my books and it is the wild rose (rose woodsii).