Rose and cardamom shortbread
This light, delicate shortbread made with rose petal jam has a soft consistency that is more like a cookie than a crunchy biscuit.
The shortbreads are the perfect size to enjoy with a cup of tea in the garden whilst admiring your roses and enjoying the fruits of your labour! This recipe makes around 20 scone-sized shortbreads
Ingredients
For the shortbread:
- 220g butter
- 3 tbsp rose petal jam
- 240g caster sugar
- 240g plain flour
- 3 tbsp cornflour
- Pinch of salt
- Generous pinch of ground cardamom
- ¼ tsp rose water
To decorate:
- 100g icing sugar.
- 1 tsp lemon juice
- ¼ tsp rose water
- Handful of dried rose petals
Recipe
- Blitz the rose petal jam in a mini blender for a couple of seconds until the petals are in small pieces.
- Stir the jam and sugar into the butter until smooth.
- Mix the flours, salt, and cardamom together, then gradually add it to the butter mixture, stirring well in between each addition.
- When you have a soft dough, form it into a disc, wrap in cling film and chill for 30 minutes.
- Roll the dough out on a lightly floured surface and cut into rounds about the size of a scone. Re-roll any trimmings and press out more rounds, repeating until the dough is finished.
- Place on a baking tray lined with baking paper and bake for 15-18 minutes until pale and just starting to turn golden around the edges.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack.
- When the shortbread is completely cooled, mix the ingredients for the icing together and drizzle a spoonful over one side of the shortbread.
- While it is still wet, sprinkle with rose petals.
