Roses are a fairly common ingredient in tea, but it’s rare to see them in standard American cooking. That’s why these shortbreads are so exquisite—they’re infused with rosewater and garnished with dried rose petals, giving them a beautiful flavor that will go perfectly with your afternoon tea.
If you’re not sure where to find rosewater, check the ethnic section of your local grocery store. You may also wish to look in health food stores or Middle Eastern groceries. If all else fails, you can get it online rather inexpensively.
Recipe from Phoebe’s Pure Food
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- 1 teaspoon rosewater
- 1/2 teaspoon lemon juice
- 2 cups all-purpose, whole wheat white or spelt flour
- 1/2 teaspoon sea salt
- 3 tablespoons dried rose petals
- 2 tablespoons granulated sugar to garnish
- 3 tablespoons dried rose petals, to garnish
Directions:
- Preheat oven to 325˚F.
- Cream the butter and confectioners’ sugar using a paddle attachment in a stand mixer.
- Add the rosewater and lemon juice, then mix.
- While letting the mixer run on medium speed, slowly incorporate the flour and salt, before adding the rose petals last.
- Press into a 10-inch, removable-bottom tart pan.
- Using a fork gently prick the surface.
- Refrigerate for 15 minutes.
- Bake for 35-45 minutes, until lightly golden.
- Sprinkle with sugar, cut into any shape you’d like (wedges, squares, fingers), and allow to cool before serving.
