Rose Petal Shortbread

Tender shortbreads with the scent of rose water with a rose petal topping.
Course Cookie
Cook Time 20 minutes
Total Time 20 minutes
Author Jere @


  • 1 1/2 cups rice flour
  • 3/4 cup powdered sugar
  • 3/4 tsp cardamom
  • 1/2 cup butter at room temperature
  • 1 large egg
  • 1 1/2 tsp. rose water
  • Rose petals for topping


  1. Mix the rice flour, powdered sugar, and cardamom together in a bowl.
  2. Beat the sugar and butter together until smooth with a mixer
  3. Beat in the egg and rose water until blended.
  4. With the mixer on low beat in the flour mixture to create a stiff dough
  5. Remove dough from bowl and place on wax paper or plastic wrap; wrap tight and chill for at least 2 hours.
  6. Preheat your oven to 300 degrees
  7. Remove dough from wrap and roll on a floured board to the shape you choose. You can also use a cookie scoop and roll into balls then flatten.
  8. If using the dried rose petals - remove individual petals and crush using your hands or do a quick grind in a coffee grinder.
  9. Sprinkle the rose petals over your rolled dough and then press into the dough so the petals stick better.
  10. Cut dough into your desired shapes.
  11. Bake on a parchment-lined baking sheet for 20 - 25 minutes or until bottoms are golden.