‘Nature: a place where birds fly around uncooked’ Oscar Wilde 1854-1900
Rose Petal Shortbread
I have found several recipes for lavender shortbread, all of them absolutely delicious. But my favourite flavour has always been rose. I am cake catering for an event soon (well, someone has to do it) and I felt that with the end of the summer (that we never had) looming, it would be lovely to finish on a joyful note- so here it is.
The ground rice is not used in all shortbread recipes but can add a wonderful texture that, when mixed with the butter, makes this the Rolls Royce of shortbreads. The rose essence is also a vital ingredient. There are many brands available. I suggest going for the very best as the difference in flavour can vary from hardly detectable to an absolute divine experience. The choice is yours.
- 150g butter
- 75g caster sugar
- 150g plain flour
- 75g ground rice
- grated zest of 1 lemon
- 1 tablespoon dried rose petals, finely chopped
- 1 teaspoon rose essence
Preheat oven to150°C fan oven /170°C electric oven. Line a baking tray (27 x 18cm) with greasproof paper.
Cream the butter , sugar and rose essence in a large bowl, then rub in (very gently) the flour and ground rice until the mix resembles bread crumbs. Add lemon zest and chopped rose petals. Press lightly into the lined tin. This light touch throughout will help maintain the crumblyness of the finished shortbread. Bake for 30-35 minutes until pale golden. Remove from oven and dust immediately with caster sugar. Leave to cool then cut into pieces.