A Bouquet of ten fresh pink blossoming roses framed with green leaves.

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

 

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
  • 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.