Steenbergs Rosewater Shortbread Recipe
Rosewater and Rose petals in biscuits remind me of an English summer garden, sat on the freshly mowed grass, the...
Ingredients
| 250g | butter |
| 110g | caster sugar |
| 360g | organic plain flour |
| 1 tsp | Steenbergs organic Rosewater |
| 1-2 tsp | Steenbergs organic Rose petals |
| Steenbergs organic Fairtrade Rose Sugar for sprinkling |
Rosewater and Rose petals in biscuits remind me of an English summer garden, sat on the freshly mowed grass, the birds singing and a floral freshly made pot of loose tea to relax with ahhhhh, just hope the British weather is favourable this summer
Method
- Heat the oven to 190oC/375F/Gas 5
- In a bowl, cream together the butter and sugar until light in colour
- Turn out on to a work surface, and roll until 1.5 cm thick.
- Cut into fingers or different shapes, chill in the fridge for 30 mins.
- Bake for 10- 12 minutes until golden brown.
- Transfer to wire cooling rack and sprinkle with rose sugar.
Enjoy!
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