These Rose Shortbread cookies are sweet and crisp. They have a light rose flavour from the added rose water and are topped with white chocolate and rose petals.
Prep Time15mins
Cook Time15mins
Freezer Time1hr
Course: Dessert
Cuisine: American
Keyword: cookies, rose, shortbread
Servings: 18cookies
Calories: 100kcal
Ingredients
Chocolate Cookies
115gsoftened unsalted butter
⅓cuppowdered sugar
¼corn starch
1cupplain flour
3tsprose water
Decoration
½cupwhite compound chocolate*see notes
1tbspedible rose petals
Instructions
In a stand mixer or bowl for a hand mixer, place in your butter and powdered sugar.
Beat the butter and sugar until light and creamy.
Add in your rose water, corn starch and flour and beat until everything is well combined and a dough forms.
Remove the dough and roll into a log shape. Approximately 5cm in diameter and 20cm long.
Place the log into a piece of plastic/cling wrap and place in the freezer for 30-60 minutes until hard.
Pre heat oven to 160c and line a baking sheet with baking paper.
Remove the dough from the oven and slice into approx. 1cm slices.
Place onto baking sheet and place in the oven for 15 - 17 minutes.
Remove from the oven and set aside to cool.
Decoration
Place the chocolate in the microwave for 20 seconds at a time until it is melted.
If the chocolate is too thick, a 1/2 teaspoon of flavourless oil can be added to thin and smoothen it.
Dip each cookie edge into the chocolate and sprinkle with rose petals. Set aside to cool.
Notes
*compound chocolate does not have cocoa butter in the ingredients and can be reset once melted.