"Rose water adds a soft floral flavour without overpowering the shortbread."

You can’t beat a classic, light, buttery shortbread recipe.


Why not treat Mum this Mother's day with some gorgeous home made baking. Perfect with a cup of tea, we’ve developed this Rose Shortbread recipe. 


Rose water adds a soft floral flavour without overpowering the shortbread, while adding rose petals helps bring texture and colour to your baking.


If you aren’t sure of the rose flavour, you can leave the rose water out and just use the petals to add texture and colour.


Do you have a favourite shortbread recipe you already use? You can follow your own recipe and simply add the rosewater & petals. 


150g Westgold Butter
50g icing sugar
110g flour
50g cornflour

1 teaspoon rosewater
2 tablespoons rose petals finely chopped
1 tablespoon rose petals for decorating


You can buy dried rose petals and rose water online, or keep an eye out in your local specialty food store or market. Make sure the rose petals are the culinary kind that are safe for consumption.


Preheat the oven to 150 degrees.


In mixer or food processor cream soft butter and icing sugar until pale. Slowly add rose water.


Stir in flours and chopped rose petals and mix to combine. Be careful not to overmix.


Press mixture onto baking paper and place another piece of paper on top and gently roll out. Refrigerate 15 mins.


Peel off the top layer of paper and lightly dust with flour and put the paper back on. Flip the shortbread over and peel off the other layer of paper.


Cut into desired shapes and cook on baking paper at 150 deg for 15-20 mins until firm and very lightly coloured.


To serve, dust with icing sugar and sprinkle over rose petals.



Recipe inspiration and image from Nicola Galloway. 
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