Rose Petal Shortbread
Tender shortbreads with the scent of rose water with a rose petal topping.
Cook Time 20 minutes
Total Time 20 minutes
- 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
Mix the rice flour, powdered sugar, and cardamom together in a bowl.
Beat the sugar and butter together until smooth with a mixer
Beat in the egg and rose water until blended.
With the mixer on low beat in the flour mixture to create a stiff dough
Remove dough from bowl and place on wax paper or plastic wrap; wrap tight and chill for at least 2 hours.
Preheat your oven to 300 degrees
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.
If using the dried rose petals - remove individual petals and crush using your hands or do a quick grind in a coffee grinder.
Sprinkle the rose petals over your rolled dough and then press into the dough so the petals stick better.
Cut dough into your desired shapes.
Bake on a parchment-lined baking sheet for 20 - 25 minutes or until bottoms are golden.