rose.petal.shortbread

these are perfect little treats to take with you on picnics, bake for friends or just eat them with a cup of tea

If you want to make these vegan/plant-based just switch out butter for a plant based solid butter, and decorate with granulated sugar, rather than icing sugar (as this isn't vegan!)

ingredients

shortbread

200g plain flour plus a lil extra for dusting

100g butter or plant based butter

50g golden sugar or caster (caster will make a finer texture)

2 tablespoons of rose petals (chopped fine)

1 teaspoon salt

optional:

2 teaspoons of water, lemon juice or rose water

icing

100g icing sugar

10ml water, lemon juice or rose water

crushed pink pepper corns

food colouring, sprinkles or rose petals are perfect decorations

utensils

oven, fridge, scales, mixing bowls, teaspoon, tablespoon, wooden spoon, knife, rolling pin, cutter, pestle & mortar, baking sheet & baking paper

directions

dice your butter into 1cm chunks, add to a bowl with sugar and salt. cream together
add chopped rose petals
add flour 50g (2 tbsp) to the creamed butter, making sure its is all incorporated.
if the mix is dry and crumbly add a 1/4 teaspoon of water at a time to improve texture.
once a ball has formed, pop it in the fridge for 30 minutes
take the ball of dough out of the fridge, and put on a lightly floured surface
start rolling until 0.5cm thick
choose your cutter, this can be just a knife to make shortbread fingers, a glass or a shaped biscuit cutter
Start cutting, putting each biscuit onto the baking tray

optional: pop back in the fridge for another 30mins. if you are short on time these can go straight into the oven

preheat oven to 180C fan
pop shortbread into the oven, for 10-15mins.
leave until cool before enjoying or decorating

while the shortbread is cooling make the icing.

Sift the icing sugar and a teaspoon at a time add water, lemon or rose water
put onto biscuits with a spoon, sprinkling rose petals and pink pepper into the icing before it sets